London Fog Pots de Crème

London Fog (Earl Grey) Pots de Crème with candied Cocoa Nibs

Got 3 egg yolks kicking around from macaron making?  we do...

This recipe is a perfect companion to any macaron recipe that incorporates 3 egg whites.  Are you like me and feel guilted by those extra yolks in your refrigerator?  Every time I opened the fridge, the yolks in their little plastic-wrapped glass bowl sat looking forlornly...begging to be made into something worthy.

and I've got a hankering for London Fog Pots de Crème

Instead of making matcha pots de crème (notice the preoccupation with all things matcha on my blog?) I decided to go the Earl Grey tea route because I've been seeing it practically everywhere in Vancouver...in ice cream and gelato parlours in particular.  I have no idea why Earl Grey tea came to be associated with the flavour "London Fog" but when I saw it on the ice-cream menu at Earnest Ice Cream, I knew right away what kind of tea it would be.

Bib has a new apron! She is all over baking and making and the apron was on sale at WS

preparing the custard. Bib loves to use the whisk. I had to stop her from over-beating as too much air will create bubbles in the custard which will result in a baked custard that will not look that great

If you are distracted like I am during baking while the cream mixture is heating on the stove, you'll experience this lovely boil-over.  I hate that.  I hate cleaning up the spilled cream but it's important to do this right away or it'll be hard to remove later on.  I use my silicone oven mitts and a wet old dish towel to mop up the spill-over.  Getting the spill when it's fresh is important.  Trust me.

I was so busy taking pics the cream boiled over.  oops.

adding the hot earl grey tea infused cream to the egg yolk mixture. careful not to make scrambled eggs!

the pots de crème in their water bath, ready for the oven. cover with foil before carefully sliding the custards into the oven

I run the custard mixture through a fine sieve before filling the pots

candied cocoa nibs sprinkled on the refrigerated pots de crème, just before serving

London Fog Pots de Crème...my take on the flavour that's all the rage in foodie YVR

If you love Earl Grey tea, you will love these little London Fog Pots of Cream

smooth, creamy and delicious! 

LONDON FOG POTS DE CRÈME

adapted from Martha Stewart

• 3/4 cup heavy whipping cream
• 3/4 cup milk
• 2 Earl Grey tea bags (I used Tazo Earl Grey tea bags)
• 1 teaspoon pure vanilla extract
• 3 egg yolks
• 6 tablespoons organic evaporated cane sugar
• pinch of salt
• cocoa nibs for sprinkling/serving (can be omitted)

1. Preheat the oven to 325° F.  In a small saucepan, bring the cream, milk and tea bagss just to a boil over medium heat (watch carefully as the cream can boil over quickly).  Turn off heat and allow the tea bags to steep at least 10 minutes.  
2. While the mixture is cooling, in a medium bowl, whisk together the yolks, sugar, vanilla and salt.  Gently press on the tea bags and discard.  Slowly whisk the hot cream mixture into the yolks.  
3. Arrange ovenproof cups in a baking pan large enough to hold the cups without touching one another (four 6-ounce cups or try espresso cups and various other cute oven-safe containers) Pour boiling water into the pan, being careful not to splash any inside the cups, until water comes halfway up sides of the cups.
4. Divide infused cream among the cups.  Cover pan tightly with aluminum foil, poking a few holes to let steam escape.  Bake until custards are set but still slightly wobbly in centers, about 30 minutes.
5. Carefully remove baking pan from oven; remove foil.  Transfer cups from the hot water bath to a wire rack; let cool about 30 minutes.  Cover cups with plastic wrap; chill in the refrigerator until custards are firm, at least 2 hours and up to 3 days.  
6. Sprinkle with candied cocoa nibs on the top of the pots de crème just before serving.

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COCONUT-VANILLA RICE PUDDING BRULEE (GF)

Coconut-Vanilla Rice Pudding...Brûlée

Any rice will do for your pudding.  I used Jasmine because that's what I had on hand.

This recipe for rice pudding just happens to be Gluten Free and Dairy Free.  I used canned coconut milk (Aroy-D Brand).  Make sure you stir up the coconut milk in the can before measuring out.  The recipe has so few ingredients and is super easy!  You can make these ahead, you can leave off the sugaring process entirely and just eat it plain.  You can also eat it cold or warm.  Just nuke individual servings in the microwave (make sure you cover the pudding in the microwave or it may explode like it did in my oven! eep! rice pudding explosion! don't say I didn't warn you!)

Sprinkle a layer of organic evaporated cane sugar over your rice pudding.  Make sure your container is oven-proof!

Ready your blow torch (you can do several at a time on the top rack of your oven and use the broiler)

Brûlée your sugar.

Check. Did you miss any spots? you can add some more sugar and torch those areas again...

 COCONUT-VANILLA RICE PUDDING BRULEE 

• 1/2 cup rice [I used Jasmine, but a short or medium grain will be creamier]
• 1/4 cup sugar [I used organic evaporated cane sugar.  If you like it sweet, use up to 1/2 cup sugar]
• 2 cups coconut milk 
• 1 teaspoon vanilla extract [I used vanilla bean paste]

1. In a large heavy saucepan, cover rice with water and bring to a boil [I used 1 1/2 cups of water]
2. Reduce and simmer on low heat, covered for 15 minutes.
3. Add sugar, coconut milk and vanilla extract.  Simmer over low heat for 15 minutes.
4. Stir until excess liquid has evaporated.  
5. Distribute the rice pudding in ovenproof individual ramekins.  [You can make these ahead up to this point and store covered in the refrigerator]
6. Sprinkle extra cane sugar [granulated will do] until you cover the entire surface of the pudding.
7. Either brûlée your pudding tops with a torch or broil in the oven until golden brown.
8. Serve immediately.

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