Custard, Recipes

Saffron and Honey Pot de Creme

So, I know it’s been a while. Work has been really busy, and we’re all adjusting to our new chef. It’s the very beginning of wedding season, so we’re all looking forward to a very busy couple of months!

But onto our dessert! Yesterday I made saffron and honey pots de creme. Pot de creme literally translates to “pot of cream” or “pot of custard,” and that’s just what it is, a simple, creamy baked custard.

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Les ingrédients. It’s amazing what you can make out of so few elements!

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Steeping the cream with the saffron, vanilla, and honey. This recipe only calls for a pinch of saffron, although my pinch was a little heavy just because the variety I had was very light in flavour.

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Cooking with a waterbath in the oven.

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The finished product.

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The result is a very soft, creamy custard, not unlike flan or creme brulee. The saffron and honey give it a delicate floral flavor, as well as a very light earthy tone.

Saffron and Honey Pot de Creme

Adapted from Food.com

makes 4 servings

1 cup heavy cream

1/2 vanilla bean, split lengthwise and scraped

1 pinch (about 1/4tsp) saffron

4-5 Tablespoons honey (add according to your tastes)

4 large egg yolks

2 Tablespoons sugar

Preheat your oven to 300F, and bring a small pot or kettle of water to a boil.

In a small saucepot, combine heavy cream, saffron, honey, and vanilla beans and pod and bring to a gentle simmer. Turn off heat and let steep 5 minutes.

In a bowl of an electric mixer, combine egg yolks and sugar and whisk together on medium-high speed until eggs are very pale and light.

With a fine mesh sieve, strain out saffron and vanilla pod from cream mixture, and with the mixer running, slowly stream hot cream into egg mixture. Let mix until thoroughly combined.

Divide custard between 4 ramekins, then place ramekins in a shallow baking dish. Add enough of your hot water to the baking dish so that it comes halfway up the sides of the ramekins, as pictured.

Carefully place in oven, bake at 300F for 30-35 minutes or until the centers of the custards jiggle slightly when shaken.

When done baking, remove from oven and let sit until cooled to room temperature. Cover with plastic wrap and refrigerate until chilled, preferably overnight.

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Breakfast

Epic (Spam) Breakfast of the Week

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Spam gets a bad rep. It seems to be thought of as an unidentifiable mystery meat in a can, but as someone who grew up eating the stuff, I will proudly say I love it! When I moved out of my parents house, one of the very simple joys I missed about that place (aside from my rabbit) is just having Spam and rice for breakfast.

Today Robert and I made Spam Musubi for breakfast, basically a Spam sushi of sorts.

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Short grain rice, nori, spam, and teriyaki sauce

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Carmelizing the meat

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Our epic breakfast awaits. We didn’t have a plastic musubi mold so Robert came up with a makeshift one out of plastic wrap and as you can see, it worked perfectly! Although Spam musubi is a fairly simple food, it has never failed to satisfy my hunger, and leave me a happy tummy (:

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Dinner, lunch, Places

Epic Meal and a Trip to the Beach

I’ve really only ever bought one thing from Williams-Sonoma, but for at least a year now they’ve continued to send me catalogs. Usually I would quickly flip through the magazine, sigh, and look at things I wish I could afford. This time though, they didn’t skimp on the recipes, so I decided to try one out and see how it went. Today Robert and I made Pasta alla Carbonara, which turned out to be simple but very flavorful.

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The ingredients: Pecorino Romano, pancetta, eggs, spaghetti, and olive oil.

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Frying the pancetta until golden brown

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The results. Did not skimp on the extra pecorino and red pepper flakes! This was a really good recipe, and even though it had eggs, pork, and pasta, did not feel heavy at all, which I definitely liked.

After eating, we spent the rest of the day at the beach, admiring the (surprisingly!) good weather.

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One good thing about living in Orange County is that you’re always minutes from the ocean.

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After a long work week, a trip to the water is just what we needed (:

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Places

A Trip to LA

I love downtown Los Angeles. There are just so many memories I’ve had there from the Fashion District to Grand Central and just thinking about it never fails to make me smile. It’s my home away from home.

As things have been quite hectic for me lately with work and with the holidays just ending, it felt like the perfect time to go back down memory lane and just relax. Today Robert and I started our day by indulging ourselves at Grand Central Market, then walked through Angel’s Flight, MOCA, and back to Grand Central for a quick treat before heading back home.

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The side of the Grand Central building

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Tacos al Pastor. Admittedly one of my favorite foods of all time

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Woman making pupusas like nobody’s business

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Garlic and cheese pupusa with spicy cabbage!

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At the top of Angel’s Flight

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Heading back down

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MOCA

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Tacos de lengua de res.

I’m not gonna lie. We didn’t stop eating there, I just didn’t catch a photo of everything we got. Which is fine with me; it was gobbled up in seconds. When I was younger I always told myself that I could never live in a place like LA because it was just too busy, but I realize that is part of what I miss about it. While I do like living in Orange County, there just isn’t anything quite like LA in these parts. Hopefully I’ll be back soon 🙂

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