We failed to register for a mini whisk.
After many heart-to-hearts (one brief conversation), we've decided to remedy that situation. Particularly because the whisk I brought into this marriage has a heavy wooden handle, which wouldn't make any difference except that the thing flips itself over if you try to leave it in whatever you're whisking. I have spattered all sorts of gooey, sugary, warm mixtures about as a result of this poorly engineered thing. And it's a large whisk. Sometimes it's not what I need.
We plan to head to Macy's for a mini whisk, along with new regular-sized whisk and a zester, as soon as I get back from sewing camp this week.
It will come in handy next time I make pots de creme.
If you ever visit our house, you'll note the reading materials skew toward sports, technology and The Wealth of Nations. That's because all of my books are in storage, while Adam's (rather boring selection) are out and easily available for our reading pleasure. My favorite cookbooks are in the kitchen, with the exception of The New James Beard, which is in storage along with Breakfast at Tiffany's and other favorites I can't recall at the moment.
What I do remember is how divine the chocolate pots de creme from that book are. I did a quick internet search and found the recipe--but then was divinely inspired to pump it up a notch. I added marshmallows and almonds to create one of the most delicious concoctions I have had the pleasure to know. I share it with you here. (I advise that if you want to get super silly, you can warm up the set rocky road pot de creme and scoop in some Breyer's vanilla bean ice cream. All future deserts will pale in comparison.)
Rocky Road Pots de Creme (base recipe by James Beard)
2 cups heavy cream
1/4 cup granulated sugar
1 1/3 cups semi-sweet chocolate morsels
6 egg yolks
1 tsp. vanilla extract
1 cup mini marshmallows (Adam insists on Jet Puff. He won't abide what he calls "low-rent marshmallows")
3/4 cup whole almonds (we use dry roasted from Trader Joe's, unsalted)
Scald cream in a double boiler
Add sugar and mix (whisk)
Remove from heat and add chocolate, whisking until smooth (there's that whisk again)
Beat egg yolks and gradually beat in hot mixture. I temper the yolks by dribbling a few spoonfuls of the hot mixture in the egg yolks and whisking furiously so the eggs don't cook. Once it's tempered, you can add it gradually to the hot mixture, whisking the whole time.
Return to double boiler, stir until well thickened. Original recipe says three minutes, but I must protest. It took my mixture 15 minutes and I made these three times last week (sorry, waistline). Maybe my water wasn't hot enough, but I think it takes a bit of whisking and heat to get it thick. Use your judgement.
Remove from heat, whisk in vanilla.
Pour in six to eight ramekins, custard cups or whatever you like. We used Weck canning jars for a few and they were so cute.
Cool at room temperature. Sprinkle with marshmallows and chopped almonds. Cover and refrigerate before serving.
Report back if you try this! I think you could also add shredded coconut for a special touch.