As a little child, I always knew definitely what I was going to be. If you asked me, I’d give a definite answer. A doctor. A scientist. An astronaut. A writer. But as I grew up the that changed. I became more focused on what was here in front of me, and didn’t bother thinking about the future. And now when I’m so close to time to decide, I have no idea. My parents friends always ask me, and every time I reply, “I’m not quite sure yet…”
Now that it’s winter break and I actually have time to sit down, and think about it and well…I still don’t know what I want to do.
So I asked a close friend what she thought I should do. She replied, “Do what you like to do best.”
So I sat there and I thought about it for a moment. I liked to do a lot of things. Bake. Write. Swim. Read. The list seemed to go and on. But what did I like to do most? It came down to baking and writing. You may be thinking, Wait, Dee. Writing? Are you sure you want to do that? I know I’m not that great of a writer on here. I’m actually more of a creative writer, not so much an informative one.
Although I don’t know where I would go with creative writing. So that narrowed it down to baking. I actually would love to open up a cutesy little bakery of my own. A small bakery, like Crumbs and Magnolia and just as cute.
But yet, I’m still not sure, and probably won’t be sure till the last minute.
But to take my mind off that I baked something. When taking a bite of what I baked, you first find the most obvious flavor first: a rich coffee flavor, creamy and delicious. Then if you wait a second, you’ll find the briefest flash of a chocolate flavor. It’s amazing.
I present to you: Mocha pots de crème.
Mocha Pots De Crème
Adapted from Real Kitchen via Whisk Kid
1 1/2 c heavy cream
1/4 tsp vanilla extract
1/8 c whole black coffee beans (I replaced that with instant coffee powder, and put in a little more than 1/8 a cup of that)
3 egg yolks
1/4 c sugar
1 1/2 Tbls brewed espresso coffee, cold
1 oz (28 g) semisweet chocolate, melted and cooled
1. Preheat your oven to 325 degrees farenheit.
2. In a small saucepan, bring the heavy cream vanilla and coffee beans to a brief simmer in a small saucepan. Don’t let it boil. Then strain the mixture to take out the coffee beans.
3. Meanwhile…Whisk together the sugar and egg yolks until the egg yolk lighten and become lemony in color and the sugar is dissolved. Then pour in the heavy cream mixture slowly, whisking continuously or else the mixture will curdle.
4. Stir in the coffee and chocolate.
5. Pour the mixture into ramekins, and put them in a shallow baking pan with water that goes halfway up the ramekin.
6. Bake until just the center is slightly jiggles a little. If you make them in ramekins that are approximately eight ounces then the baking time sound be around a half an hour.
7. After they’re done let the ramekins cool a little for approximately ten minutes them chill them in the refrigerator for two hours(at the least).