Lavender Chocolate Pots de Crème

Ever since I saw this post at Susan’s blog, it got stuck to my head. Luscious, decadent, and chocolaty; the only way to get this custard off my head was to try making it at least once. Having all the ingredients on hand didn’t help either. I succumbed to temptation and treated myself with this fabulous dessert.

Lavender blossoms were lost in the dark corners of my pantry for a few months now. Though I enthusiastically bought some, I was hesitant to cook with it for reasons unknown. I didn’t come across a recipe that compelled me to conquer my hesitation, until I stumbled upon this recipe.

I duly followed the recipe to the T, waited patiently and dug my spoon into the smooth custard. The first mouth was totally unexpected. I have never tasted anything with such strong floral notes. Chocolate and lavender are quite a duo. I halved the recipe and made 4 portions from it, but this was still enough to treat our taste buds.

Few things to be kept in mind are, don’t boil the cream along with lavender. It can turn bitter. Also, while straining, be careful not to over-strain the flowers. This may lead to bitterness too.

Lavender Chocolate Pots de Crème
(serves 4)

Ingredients

Whipping cream - 1 cup
Culinary-grade lavender blossoms - 1½ tbsp
Semisweet chocolate - 2 ounces, chopped
Egg yolks – 3, large
Sugar - 1½ tbsp

Method

Heat cream in a sauce pan just before it reaches a simmer. Remove from heat and add lavender blossoms. Set aside for 10 minutes, strain out the blossoms completely. Transfer back to the sauce pan, cover and refrigerate for an hour. This helps the flavours to develop.

Preheat oven to 325 F. Put the sauce pan back on medium-low heat, add the chopped chocolate, and stir to melt. Continue to stir until the chocolate has dissolved completely. Remove from heat.

Whisk the yolks and sugar in a bowl until thick and creamy. Slowly pour the chocolate-cream mixture into the egg mixture with one hand, while whisking the egg mixture with the other hand, simultaneously. Take care that the eggs don’t get curdled due to the addition of the hot cream mixture. Strain once again.

Line a baking dish (about 9x9) with a clean kitchen towel. Place 4 ramekins without touching each other. Evenly distribute the chocolate mixture among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Carefully slide into oven and bake for 20 minutes. The custard should still be wiggly when pulled out of the oven. Take out of the oven, cool completely, and refrigerate overnight, covering the ramekins with plastic wrap. Serve cold with chocolate shavings or whipped cream.

I didn’t even bother to whip the topping. Chocolate shavings were just enough for this delightful custard. Thank you, Susan. You are truly a Well-Seasoned Cook.

An amazing dessert like this has only five ingredients. Less is More, Or so says Nupur of One Hot Stove. This is my entry to this month’s MBP.

Rachna at Soul Food is hosting JFI. This month’s theme is Flower Power. I can’t wait to see what the bloggers have come up with. Rachna, I am sending this to you as well.