| Many people think of French cooking as being fussy | | | | serving time. To serve, run a knife along the outside |
| and time consuming, and while it is true that French | | | | of each creme, than turn over onto a dessert plate. |
| haute cuisine takes food preparation to dizzying | | | | Makes 6 servings. |
| heights, most of the cooking going on in French | | | | Petits pots de creme au chocolat |
| kitchens on a daily basis is simple and to the point. | | | | - 1 cup half and half |
| After all, French people are just as busy as you are, | | | | - 7 ounces dark chocolate, chopped |
| and they too are looking for shortcuts and easy | | | | - 3 tablespoons strong coffee (you can use decaf of |
| ways to get dinner on the table. | | | | course) |
| Here are three fine examples of what you might find | | | | - 3 eggs |
| for dessert if you were to eat at a French friend's | | | | - 2 tablespoons cognac (or replace this with two |
| house. Each of these is | | | | more tablespoons coffee Bring the half and half to a |
| - Made with five or less ingredients, all of which you | | | | boil on low heat. Remove from heat immediately and |
| are likely to have on hand. | | | | stir in the chocolate. Let rest for one minute to melt |
| - Require less than 20 minutes preparation time. | | | | the chocolate, then blend until smooth. Stir in the |
| - Will satisfy both with their elegant presentation and | | | | coffee and mix until smooth again. |
| with their good taste | | | | Beat the eggs until thick and lemon colored - about |
| Creme caramel | | | | two minutes with a hand mixer. Add them to the |
| - 1 1/3 cup sugar, divided | | | | chocolate and mix well, using the hand mixer if you |
| - 3 cups milk | | | | wish. Add the cognac and once again mix until |
| - 1 teaspoon vanilla | | | | completely combined. |
| - 4 large eggs | | | | While it is still hot, pour the liquid into small dessert |
| To make the caramel, place 2/3 cup of sugar in a | | | | cups. |
| small saucepan and wet with just enough water to | | | | Refrigerate for at least two hours and even |
| dissolve it (about 1 tablespoon). Heat on medium | | | | overnight if you wish. Serve cold and within 24 hours. |
| heat, shaking the pan occasionally. The sugar will boil | | | | Makes 6 petits pots |
| for a while until it starts to turn brown. As soon as it | | | | Pommes Bonne Femme -- French Baked Apples |
| starts to turn brown remove it from the heat and | | | | - 6 cooking apples (Pink Lady give delicious results) |
| pour the caramel into 6 ramekins. | | | | - 3 tablespoons softened butter |
| In another saucepan, heat the milk with the other 2 | | | | - 3 tablespoons brown sugar |
| 3 cup sugar until it reaches a boil. Stir in vanilla. In a | | | | - 1 teaspoon cinnamon |
| sturdy bowl, beat the eggs until light. Whisk in the | | | | - 1/4 cup heavy cream |
| hot milk, slowly at first to avoid coagulating the eggs. | | | | - toasted slivered almonds and red currant jelly |
| Whisk to completely mix. | | | | (optional) Remove the core from each apple leaving |
| Pour (or ladle if that works better for you) the milk | | | | it whole (an apple corer is of course handy for this, |
| mixture into the ramekins on top of the caramel. | | | | but a paring knife will work if you cut carefully). Place |
| Place all 6 ramekins in a large oven proof dish. Fill the | | | | the apples side by side in a baking dish. |
| dish with water to about 2/3 the height of the | | | | Mix the butter, sugar, and cinnamon and spoon the |
| ramekins. | | | | mixture into the cored apples. Add two tablespoons |
| Carefully place in 300° oven. Bake for 40 | | | | of water to the baking dish and place in a 400°F |
| minutes to an hour (baking time can depend on the | | | | oven for one hour. Bake until soft (may take longer if |
| dishes used). The water should not boil during baking. | | | | the apples are large). |
| The creme is done when it has set, which you can | | | | Serve warm and drizzled with cream and any sauce |
| verify by inserting a knife. | | | | on the bottom of the baking dish. For an authentic |
| Allow the cremes to cool completely, then cover | | | | French touch, sprinkle with slivered almonds and add |
| with plastic wrap and refrigerate in their ramekins until | | | | a dollop of red currant jelly. |