“No more rhymes now. I mean it!
Does anybody want a peanut?!” Quick! Name that movie!
These miniature pots de crème are so easy to make, you’ll feel like Julia Child. They are the perfect accompaniment to a tray of freshly baked madeleines (they’re also delicious in their own right).
This was the recipe that made madeleines click for me. Sure they’re yummy cakes, but Mimi’s suggestion that they are best enjoyed with an accompaniment had me rethinking these petits fours. Icing! “Frost yourself,” my young seashelled friends (bonus points if you can name that movie quote too!)
It was like Christmas in the Kitchen! The smell of a pine tree with vanilla’d madeleines dangling from the limbs. Ornaments of bright pistachio green and vintage pots de crème swaying in the branches. Nutty in flavor, sweet like yogurt, silky like cream, thick like a pudding, ho HO ho HO HO ho! Another timeless recipe from Mimi Thorisson’s beautiful cookbook A Kitchen in France.
- 1/3 cup + 2 tablespoons whole milk
- 1½ tablespoon heavy cream
- 1½ tablespoon granulated sugar
- ½ tablespoon pistachio paste
- 1 tablespoon cornstarch
- 1/2 egg yolk
- In a small saucepan, whisk the milk, cream, sugar and pistachio paste together and bring to a low simmer over medium heat. Sprinkle the cornstarch in a thin layer over the liquid, whisking constantly until well incorporated and the mixture is thick enough to coat the back of a spoon.
- Off heat, vigorously whisk in one half of an egg yolk. Once incorporated, return the pan to the heat, whisking constantly, until slightly thickened.
- Pour into a small ramekin or pot de crème mold and let cool completely. Refrigerate until well chilled (at least 2-3 hours). Enjoy!
- To store the remainder of the egg, add a pinch of salt, scramble until well combined and freeze for a future use.