Spiced chocolate pots du creme

Despite the name it is just a fun chocolate baked pudding, otherwise known as a custard.

INGREDIENTS

1 pt heavy whipping cream

1/4 c milk

1/8 c espresso or strong coffee

5.2 oz dark chocolate

1 c sugar (can be made with stevia)

8 egg yolks

1/2 t cinnamon

1 t vanilla

1/8 t nutmeg

1/8 t chipotle

DIRECTIONS

1). Melt chocolate in milk, coffee, vanilla, cinnamon, nutmeg and chipotle over medium heat, stirring constantly-remove from heat when homogenous

2). Beat egg yolks with sugar until light in color and thick

3). Beat whipping cream into egg/sugar mix

4). Slowly mix all of chocolate mixture into egg mixture

5). Pour equal amounts if custard, about 1 cup each, into oven safe ramekins.  Place ramekins in 2" deep baking dish and place in a 350 oven.  Pour hot water in baking dish to level even with custard, making certain not to get water into custard and bake for about 1 hour, or until knife inserted comes out clean.  

6). Chill in refrigerator at least 1 hour, preferably 24 hours as it allows the spices to fully blend.  Do not cover until completely cool

7). Remove from refrigerator and serve

NOTES

This is beautifully dense, almost fudgy in texture.  If you want a lighter texture whip the whipping cream and fold everything into it instead of mixing it directly with the eggs and sugar.

I also did a version with stevia instead of sugar and it turned out just fine.  As someone who does not use alternative sugars I did not care for the taste.  But, the friends I made it for is diabetic and used to stevia.  I was surprised he did not lick his ramekin clean.  He gladly took the extras home.

Farro Porky Goodness a.k.a. Tesses Farro Casserole

A dear friend of mine is diabetic and so some of us girls are getting together to cook healthy meals for him that he will enjoy.  Today Tess shared one of her recipes with us. It is awesome.  I will start by saying that I think Farro is a super grain.  It is low in carbs and sugar and high in fiber and protein.  Comparing Farro with long grain brown rice, black rice, whole wheat pasta and barley, which are all acceptable grains for diabetics, Farro wins first prize.  Cooked it is light and fluffy.

Tesses Farro Casserole

Ingredients 

1 1/2 c farro

2 c brussel sprouts

2 c cauliflower

2 c broccoli

1/2 c oil cured black olives

1/4 lb bacon ends or lardons

1 lb hot italian sausage

2 T balsalmic vinegar

1/3 c olive oil

1/4 c ricota salata

salt and pepper to taste

Directions

1)  cook farrow according to directions on package 

2) quarter brussel sprouts and cut broccoli and cauliflower into bit size pieces

3) lightly coat brussel sprouts and and cauliflower in 2 T olive oil and spread on baking sheet

4) cut bacon ends into 1/4"x1/4"x1" pieces(lardons), add to cauliflower and brussel sprouts and bake at 425, stirring occasionally until vegetables start to get very brown

5) brown sausage, make certain it crumbles into small, bite size pieces

6) put broccoli on a sheet pan and bake until it starts to get very brown

7) remove seeds from and quarter olives

8) drain farro and combine with brussel sprouts, cauliflower, broccoli, olives, lardons, sausage, balsalmic, and olive oil 

9) season with salt and pepper to taste and mix

10) crumble ricota salata on top and serve

NOTES:
Pearled Farro will cook faster than regular Farro

This dish is great served hot or at room temperature and will keep for a few days