Long sleeve shirt: Ralph Lauren (on sale for $15!) | Kids apron: Williams Sonoma (also in red) | Step up kitchen helper: Guidecraft (one of my all-time best kid purchase!!) | Garland (above stove): Target (only $20) | White cutting board: OXO | Set of 4 Ramekins: Williams Sonoma | Goldtouch sheet pan: Williams Sonoma
Today is my husband’s birthday and Peter was so excited to bake dad his favorite dessert… chocolate pot de créme!! Peter and I have been having so much fun cooking together. It’s the perfect cold weather activity, so I encourage you to try baking or cooking with your little ones! And yes, it will definitely get messy 😉 But it’s so amazing to see how much the kids can do when they are young.
Here is the Epicurious recipe that we used to make the chocolate pots de créme today. I swear it is super easy and hard to mess up! The only thing is… you’ll want to give yourself enough time to bake and chill it before serving. Although usually my husband eats at least one right out of the oven 😉
- Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
- Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)