Food, Fun and Fabulous 160
1 cup half-and-half
8 ounces semi-sweet chocolate
2 teaspoons sugar
3 egg yolks
½ teaspoon vanilla
In a pot bring half-and-half, chocolate, and sugar to
boil. Slowly pour chocolate mixture into egg yolks
while whisking. Return mixture to pot and cook
over a low heat for 2 minutes. Remove from heat
and stir in vanilla. Pour through fine mesh strainer
and fill cups. Refrigerate overnight to set.
yield: 4 servings
My absolute favorite dessert, this is so decadent! I love to serve
it in a demitasse cup. Remember, the better the chocolate, the
better the custard. I prefer Valrhona dark.
Pot de Crème
3 eggs, separated
1 ½ cups flour
1 ½ tablespoons baking powder
1 ¼ cups sugar
¾ cup milk
1 teaspoon vanilla
1 ½ tablespoons shortening
2 tablespoons powdered sugar
1 jar jelly (your favorite)
Preheat oven to 350 degrees. Beat egg whites to
stiff peaks in an electric mixer and set aside. Scald
milk over medium high heat. Whisk sugar into the
egg yolks then slowly add the hot milk. Add the
shortening then stir in flour and baking powder.
Fold in the whipped egg whites and vanilla.
Spread evenly in a greased jelly roll pan and bake
at 350 for 20 minutes. Let cool slightly. Lay out a
clean kitchen towel on the counter and sprinkle
with powdered sugar. Turn out the cake onto the
towel and cover with an even layer of jelly. Using
the towel to help, roll up the cake and dust with
powdered sugar.
yield: 1 roll or 13 slices
Mom's special homemade sponge cake filled with raspberry
jam is a wonderful recipe for breakfast or brunch. Dust it with
powdered sugar just before serving.
Mom's Jelly Roll
