The Pot de Creme Meltdown!

Since our theme was apres ski cuisine, we asked our friends Bob and Lynn and their cute daughter Caroline to be this week's judges.  Lynn was the maid of honor at our wedding and has attended Connie's self-titled 'Pumpkin Pie from Scratch" class which is actually hanging out around our kitchen baking pumpkin pies and then heading out to lunch!  And Bob and Caroline are now being featured in commercials and other productions as aspiring extras.

They have a family condo in Colorado where they enjoy beautiful mountain scenery and great skiing so we knew they'd have some strong opinions about pot de creme!

                                       Colorado Ski Trees

                                       Caroline Ready to Hit the Slopes


Connie was easily able to follow Betty's instructions and the end results looked and tasted like pot de creme we've had in the past.  The only thing she'd change about this recipe is that because it is so rich it would have been nice to top it with whipped cream.

                                                   Betty's Pot de Creme

And then there was Bruce's Challenger recipe.  We've said it before...Bruce has a very hard time sticking to a recipe...he is simply too creative (and self-confident)!  He decided to add a roasted marshmallow on top of his pot de creme and he spent quite a lot of time trying to perfect that for this dish.  He also spent at least 10 minutes in the Dollar Store finding Betty Crocker measuring cups for his serving dish to confuse our judges.  He should not have messed with Betty!

After he chilled his pot de creme for hours, he realized that it did not have the right consistency...it was more like chocolate milk.  He was devastated (Connie's words, not his).  In fact, he seemed quite contrite in saying, "Don't give Bob and Lynn my dish...just let them have yours because this is so awful."

                          Bruce's Pot de Creme Masqueraded as Betty's

The hour of judgement arrived. Connie met Lynn for lunch and handed off both dishes!  Since Lynn is a lawyer by trade, she wanted precise directions about how to serve the dish.  Connie's instructions:  "Serve the one in the glass dish as is and enjoy.  The one in the Betty Crocker cup has a problem.  Try freezing it for 20 minutes and then serving it".  We thought that might make it taste more like pot de creme ice cream!

Bob, Lynn, and Caroline followed the instructions given and proved to be very diplomatic (and kind) judges.  About Betty's they said, "It has a creamy, smooth texture and an interesting balance of cholocate and other flavors".  Unfortunately, the Challenger's dish did not freeze (perhaps it could be used in the South Pole for explorers?).  However, they bravely tasted it and commented that, "it tasted like cold hot chocolate -- not bad, just odd". 

In other words, Betty Crocker rocks on!

                             Caroline Enjoying This Week's Winner

One final note:  one of our most astute bloggers (Jim) checked out the recipe that Bruce used this week and noted that there were no reviews for it.  He therefore speculated that this might be Betty's week.  Hmmm....maybe Bruce should check that out next time!

This Week's Scorecard:
Betty:                         5
The Challenger          3

Pot de Creme....ooo la la!

Since Bruce and Connie love all things French (and Italian...and, since we'll  be going to China soon, probably Chinese) we decided to do a French dessert this week.  Although we're in hot 'lanta, there is still a tinge of crispness in the air that signals the beginning of colder weather.  Perhaps because it's been such a hot summer, we started dreaming of snow-peaked mountains and cups of hot chocolate.

Back to reality...we need something like hot chocolate, but that is cold and creamy as we finish up the final dog days of summer.  So, of course, we settled on this week's competition...pot de creme au chocolat mousse (pronounced "poe duh crem (not "cream") oh chocolah moose").

We did some digging to find out more about this dessert.  It originated in the Middle Ages and is renowned for both the smoothness of the custard as well as for the small lidded dish (pot) that it was traditionally served in.  There's no record of who the original cook was who created this little delicacy.

                                             Example of Pot de Creme Au Chocolate

Once again, Connie will be Betty and Bruce will be the Challenger.  Here's what Betty had to say about her recipe:  "A smooth chocolate custard cream from France.  So rich that very small portions are served."

Betty's Pot De Creme Au Chocolat Mousse:

1    bar (4 ounces) sweet cooking chocolate
1    tablespoon sugar
1/4 cup sugar (for the mousse)
1/2 cup light cream
2    egg yolks, slightly beaten
2    egg whites
1/2 teaspoon vanilla

Heat chocolate, 1 tablespoon sugar and cream over medium heat stirring constantly, until chocolate is melted and mixture is smooth.  Gradually beat into egg yolks.   Stir in vanilla.

Beat 2 egg whites until foamy.  Beat in 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Fold into chocolate mixture. 

Pour into demitasse cups or other small dessert dishes.  Chill.  If desired, garnish with whipped cream.

6 to 8 servings.


The Challenger's Pot De Creme Au Chocolat Mousse:
(courtesy of CDKitchen.com)
 1 package semisweet real chocolate chips
1/2 package (11 1/2 oz. size) milk chocolate morsels
1/2 cup sugar
3 eggs
1 cup hot milk
whipped cream (optional)

DIRECTIONS:
In blender, combine all the chocolate, sugar and eggs. Add hot milk and blend until smooth. Pour into pot de creme or demitasse cups.

Chill several hours and garnish with whipped cream. Always keep refrigerated until ready to serve. You may prepare and freeze this ahead.

Spoiler Alert:  One of these recipes was a complete disaster...yes, it was a real train wreck!  Which do you think it was?

Stay tuned for the results next week!