Cook on a Whim: Easter Pots de Crème  

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Easter pots de crème. Photo by Anita Parris Soule. Courtesy Cook on a Whim.  

Easter is rapidly approaching and, if you’re like me, you’re totally unprepared.

Lucky for you (and me), I have a quick, easy, no-bake dessert that still delivers that special, Easter Sunday vibe. Just because we can’t congregate with our extended family and friends this year doesn’t mean we shouldn’t make the day as sweet and special as it always has been.

These are the easiest and tastiest little custard cups. No baking involved. This is the perfect last-minute dessert that you probably have all the ingredients for right now. Make these the day before, but top with whipped cream and candies just before serving.

Happy Easter to you all.

Easter Pots de Crème  

Ingredients
2 cups milk, half-and-half or alternative milk of your choice
4 egg yolks
Tiny pinch of salt
Teaspoon espresso powder or instant coffee (optional)
Tablespoon malted milk powder (also optional but so good!)
Teaspoon vanilla extract
1 cup chopped chocolate or chocolate chips (I used a blend of bitter and semi, but use what you have/like)
1 tablespoon butter, diced into very small pieces

Instructions
Whisk the yolks in a medium bowl and set aside. Place milk, espresso powder, malt powder and salt in a medium saucepan and bring to just below a simmer. You’ll see steam, but you don’t want bubbles.

Working quickly, whisk a ladle of hot milk into the yolks, whisking constantly. Repeat with 2 more ladles. Now pour the yolk mixture back into the saucepan and heat over medium heat for about 5 to 10 more minutes as you stir constantly with a wooden spoon. You’re not looking for thickness, you’re just heating the mixture to get a more velvety texture. Don’t let it boil.

Next, remove from heat, add chocolate and vanilla and stir until chocolate is melted. Then whisk in butter pieces until completely combined.

Pour the mixture into ramekins, small jars, bowls, whatever you want. Mine made four larger servings, but if this was part of a dessert buffet, you could make them teeny tiny and serve in espresso cups or little egg cups (hello — perfect for Easter!).

Place in fridge to set for 4 to 6 hours. Top with whipped cream and sprinkle with crushed Cadbury Mini Eggs or Easter M&M’S.

Photo by Anita Parris Soule. Courtesy Cook on a Whim.
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