ESC: Vietnamese Coffee Pots de Crème, pg. 130
Sorry for all the radio silence you guys- motivation is looooow lately! I’m about halfway done cooking through Elizabeth Street Cafe and I’m getting antsy for the next challenge! I might not be able to cook this *entire* book after all... my ice cream maker went for a tumble recently and the bowl cracked and leaked everywhere.. I might need to put all the ice cream on hold while I power through the remaining 54 recipes (and replace my poor machine)!
Tips & Tricks: The recipe says to cover the ramekins with heatproof cling film and aluminum foil to prevent a skin forming on the top. I didn't test it, but I suspect you could skip this step and add sone brûléed sugar on top after cooking..! Yum.
Easy Substitutes: I added a heaping tablespoon of cocoa powder to the mixture along with the rest of the ingredients. Mine didn't seem as dark as ESC's even after adding the cocoa!
Pair With: Fresh whipped cream and a few cacao nips for crunch.
Make Again?: I might need to try that crème brûlée trick after all!