Just Because It’s Pots de Crème Day

Today is both Just Because Day and Pots de Crème Day. How convenient – the title of this post wrote itself! Yet guess what? We’ve never done a August 27 National Day! That is amazing, considering the choices available. Not only Just Because it’s National Pot de Crème Day, but it’s also Peach Day!

How could we have ignored Peach Day! Sure, when you hear Peach you think Georgia Peach. It’s really California, my home state, that leads the nation in peach production. Guess what? We aren’t going to talk peach recipes again! And that’s because I had already test driven the recipe I’m sharing with you. Maybe next year we’ll focus on peaches.

The idea of a day dedicated to the attitude “just because” fascinated me. What is Just Because Day? Turns out, today we are encouraged to do things Just Because. Not because you have to (like go to work or pay a bill) but just because you want to play hooky and have a picnic in the park. Gosh, I wish I could get Hubby to do that – just because. Oh sure, he’d take me on a picnic but not on a workday. So what did I do to honor today Just Because? Well I tried a new Recipe for Pots de Crème Just Because. After all who doesn’t like pots of chocolate? Besides, this recipe for Pots de Crème is unbelieveably easy. Next time instead of the vanilla, I might just try some White Crème de Cacao or Crème de Menthe. Hum, if I used White Chocolate and added Crème de Menthe, would that be Grasshopper Pots de Crème? Now there’s a delicious idea.

Hope you enjoy this day – Just Because!

Chocolate Pots de Crème
Chocolate Pot
3 Egg Yolks
6 oz Semisweet Chocolate
2 cups Heavy Cram
Pinch Salt
1 teaspoon Vanilla

Separate egg whites from yolks. Reserve whites for another purpose such as Meringue Stars. Set yolks aside for this recipe. Chop the chocolate and place in a blender. Set aside.

Place the heavy cream, egg yolks and salt in a medium saucepan over medium-low heat. Whisk constantly to combine and warm the mixture just until bubbles begin to form. At this point the mixture should be thick enough too coat the back of a spoon.

With the blender running, pour hot mixture over the chocolate and blend until smooth. Add vanilla, blend for just a minute longer.

Divide the chocolate into four individual ramekins; refrigerate for 8 hours or overnight to fully set.

Finishing Touches
1 cup Heavy Cream
1 tablespoon Sugar
1 oz Semisweet Chocolate

Whip heavy cream with sugar until stiff peaks form. Curl or grate the chocolate for a garnish.

Serve Chocolate Pot de Crème with a dollop of whipped cream on top and a sprinkling of grated chocolate or curls.

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The word of God is living and effective,
able to discern reflections and thoughts of the heart.