… random thoughts…
The past week has been one of the hardest times I have experienced. Sadness, and the linger feeling of losing something or someone precious.
The incidents in Japan have surely rocked our world. I guess we all felt shocked, small and powerless. Little can we reach out and help those affected by the natural disaster. And now, we can do is pray that Fukushima development will be for the better.
On the personal front I felt as though a massive earthquake also occurred in my world. A friendship has been lost perhaps forever. It ended so unexpectedly and in the most abrupt way, I was lost for words. I felt numb, then anger and pain. I thought we were there together, building something for the better. Once the trust was lost, what was there to talk about?
Life, however, continues. True I have been overwhelmed by my own emotion. That is when I look around and see the bigger picture. Besides the heartbreaking reports on the Japanese disaster, there are also articles on hope and courage of the people on the ground and how the whole world is with them. There is something that is not lost…
I wrote about the inspiration for the white chocolate pot de crème on my Vietnamese blog. It is from a friend who loves white chocolate since she likes its total sweetness and richness, without any bitterness. Like childhood, she said. I sometimes mock her for such a ridiculous rationale. But now it is me who yearns for childhood, with its sweetness, purity and innocence.
Eager eye and willing ear,
Lovingly shall nestle near.
Dreaming as the days go by,
Dreaming as the summers die:
Life what is it but a dream?
I have Ju of the Little Teochew to thank for the inspiration. I love this pot de crème a lot – it´s sweet, cooling and indulging. The richness is evident, so it is best served in small quantity. I didn´t add any sugar since white chocolate tends to be very sweet already. Feel free to taste and adjust the recipe to your liking.
2 cups heavy cream
115g white chocolate (I used Lindt)
6 egg yolks
Dash of fleur de sel
1 tsp vanilla
Heat the cream and chocolate in a medium saucepan over medium heat, stirring occasionally.
Meanwhile, beat together the egg yolks, sugar and salt in a medium-large bowl. Set aside.
When the cream mixture is almost at a simmer, gradually pour it into the bowl with the egg yolks and add vanilla, whisking to combine as you do so. Pour the mixture back into the saucepan and heat, stirring almost constantly, on medium-low until the mixture thickens and coats the back of a spoon (or reaches 175-180 degrees, if you have an instant read thermometer), about five minutes. Do not let the mixture overheat or worse, burn.
Leave the custard in the saucepan to cool slightly before pouring into serving ware of your choice, and then place into the fridge for chilling. As soon as the custard firms up, it is ready for eating.