Last evening, we bid farewell to our dear, sweet friend, ebony. She has been 2.0’s constant and loyal companion for many years, and we will miss her far more than I can properly express in words. As I’ve said before: a million accumulated moments of happiness can be matched in sorrow the instant you have to say goodbye.
So, to ease our sorrow, I think we should talk about decadent treats and watch funny videos, as ebony would most certainly approve of such things. If you’ve got any suggestions, we’d be most appreciative. And in remembrance of happier times, here’s one of my most favourite ebony-and-2.0 stories. (This photo pretty much sums up ebony’s disposition.)
This is a time for comfort food. Something like these pots de crème. Rich and chocolatey, best served in small portions. It’s a decadent pudding treat on its own, but is also lovely served with a generous dollop of whipped cream. I broke out my great grandmother’s tea cups for serving, as they are purrfectly ladylike. Also, I’m assuming you made yourself a mountain of meringues this week, and might require a recipe to use up your extra egg yolks.
If there is, indeed, a cat heaven, I’d like to make the following requests: that ebony once again hear the birds and watch the clouds floating by from a soft, sunny patch. That a bathtub full of water bowls be available for playing and splashing, with a kitty-approved water fountain nearby for proper drinking. That she be able to rest upon a memory foam bath mat adjacent to a powerful heat dish whenever she might like.
And if an all-you-can-eat pork chop bar could be at the ready, I’d be most appreciative.
. . .
Pot de Crème au Chocolat
Yields 4-6 small servings.
- 6 egg yolks, room temperature
- pinch of salt
- 1 1/4 cups light cream (5-10% milk fat)
- 4 ounces semi-sweet chocolate, roughly chopped
- 1/4 cup granulated sugar
Mise en place – begin by getting organized. Read through the entire recipe before beginning. Measure out all of your ingredients. Have your serving vessels at the ready – small is best for this very decadent treat.
In a small bowl, lightly beat the egg yolks and salt. Set aside.
In a saucepan set over medium-low heat, heat the cream, chocolate and sugar, whisking frequently, until the chocolate is melted, the mixture is smooth and the liquid is hot to the touch.
Temper the eggs by using a ladle to drizzle about 1/2 cup of the hot liquid into the eggs while whisking constantly. (Constant whisking is very important to ensure the eggs don’t cook/scramble.)
Slowly pour the egg mixture into the remaining hot mixture in the pot, again whisking constantly. Cook and whisk continuously over medium heat until slightly thickened – 5-10 minutes. (It won’t be as thick as a traditional pudding at this point – it will be a loose pudding.)
Pour into small serving vessels and chill until set – about 3 hours.
Garnish as desired or serve with a dollop of whipped cream.