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Pumpkin Pots de Creme with Chocolate Ganache

Pumpkin Chocolate PDC 2

Happy Halloween my friends!  The bewitching hour is upon us.  Who has plans for tonight?  Party?  Trick or treating?  Stuffing your face with pizza and candy while you watch the scariest movies Netflix Streaming has to offer?  Just me?  Okay.

Pumpkin Chocolate PDC 4
If you do find yourself in the mood for a decadent and devilish dessert, I have just the thing for you.  Pumpkin pots de creme with a chocolate ganache cap.  Rich and sweet and perfectly adult.  I have seen so many great kid’s Halloween desserts on the Internets lately (some of them are incredible), but I thought a nice adult Halloween dessert would be in order.  Not to say kid’s won’t like it; but I have a feeling you will be the one licking the bowl clean this year.  😉

Pumpkin Chocolate PDC 3
A variation of my Sweet Potato Pots de Creme from two years ago, this one features pumpkin puree, cardamom, and pinch of sea salt for variation.  Plus, that dark chocolate ganache is the perfect compliment; thick and rich and bittersweet to compliment the earthy custard below.  An elegantly ghoulish dessert for this Halloween night.

Pumpkin Chocolate PDC 1

I wish you all a safe and happy All Hallow’s Eve!  And, for fun, check out this great article from howstuffworks.com on the history of trick or treating.  Happy Halloween!  THG

Pumpkin Pots de Creme with Chocolate Ganache
Serves 6
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Ingredients
  1. 1 1/2 cups plus 3 Tbsp. heavy cream
  2. 1 vanilla bean, split and seeds scraped
  3. 1 cinnamon stick
  4. 5 egg yolks at room temperature
  5. 1/3 cup sugar
  6. 2/3 cup pumpkin puree
  7. 1/2 tsp. ground cardamom
  8. 1/2 tsp. sea salt
  9. 1/4 tsp. ground nutmeg
  10. 5 oz. dark chocolate, broken into small pieces
Instructions
  1. Preheat oven to 300 F.
  2. In a small saucepan, heat 1 1/2 cups heavy cream, vanilla pod and beans, and cinnamon stick over medium-high heat until bubbles just begin to form around the edges. Remove from heat and let spices steep for 15 minutes.
  3. In the meantime, whip egg yolks and sugar together until thick and ribboned. Remove cinnamon stick and vanilla pod from the cream mixture. Slowly pour hot cream mixture into the egg yolks, whisking constantly to prevent cooking the eggs. Once cream is mixed in, add pumpkin puree and mix throughly. Add cardamom, sea salt and nutmeg and mix.
  4. Place 6 small ramekins or teacups in the bottom of a roasting pan. Pour custard mixture into the ramekins, leaving about 1/2 of space. Add hot water to the roasting pan so that the bottom 2/3 of the ramekins are submerged.
  5. Bake ramekins in roasting pan in the middle of the oven for about 30-45 minutes, until sides are set and center is still slightly wobbly. Remove ramekins from water bath and refrigerate until set, about 2 hours.
  6. Heat remaining 3 Tbsp. heavy cream in the microwave, about 30 seconds (mind that it doesn't overflow). Place chocolate pieces in a heatproof bowl. Immediately pour hot cream over chocolate and stir until chocolate is fully melted and glossy. Spoon chocolate over set pots de creme and smooth the tops. Refrigerate until ready to serve.
The Humble Gourmet http://www.thehumblegourmet.com/

 

Cherry Sharlotka

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Summer, summer, summer! I love summer! Some of the greatest foods come out of those hot mid-year months. Peaches, plums, apricots, watermelons. And cherries. How I love me some sweet, ruby red cherries.

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I mean seriously. Are you not drooling right now? Those are so delectable. And fresh cherries are the best, straight from the farmer’s market, still warm from the sun. During the summer, my favorite dessert is just a bowl of Bing cherries. They really have a taste all their own: sweet, a little tart, deep and rich. They taste like summer, like June, like the sun. Have you picked up yet that I love cherries?

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So now, this is my take on a Russian sharlotka. Traditionally a sponge-like cake stuffed to the brim with apples (see this Smitten Kitchen recipe for a fantastic take on the original recipe). I was intrigued by the recipe, but thought it was a bit out of season, more of an autumn dessert with the apples. I thought of what else I could use to replace the Granny Smiths and decided…cherries. It must be cherries.

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Do you see that cake jam packed with cherries? So fruity and light, without being too sweet. I cut down the sugar content in the cake batter since we were dealing with sweet cherries instead of tart apples. A dash of cardamom for spice, a little bourbon vanilla for fragrance. Dress it with some creme fraiche mixed with honey for a creamy and sharp topping. Too good!

What’s your favorite summer fruit? THG

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Cherry Sharklotka
1 lb. fresh Bing cherries, cut in half and pitted
3 eggs
1/2 cup sugar
1 tsp. bourbon vanilla
3/4 cup flour
1 tsp. ground cardamom
1/2 cup creme fraiche
1 1/2 tsp. honey

Preheat oven to 350F.

Grease and flour two medium (5 inch) ramekins. Split the cherries halves between each ramekin, filling to the top.

In a large bowl, whisk eggs and sugar until thick and ribboned. Add vanilla and whisk in. Add flour and cardamom and whisk to combine. Pour batter over cherries in ramekin, filling to the top. Tap ramekins on the counter to break up air bubbles and allow batter to settle throughout the cherries.

Bake in the middle of the oven for 40-45 minutes, or until a toothpick inserted in the cake comes out clean. Let cakes cool for 15 minutes and turn out of ramekins onto a cooking rack. In the meantime, whisk together creme fraiche and honey and set aside. Serve at room temperature with creme fraiche topping.

Serves 4