The London fog is back y’all! Not the latte, although TBH I’ll probably pick one up later today. This time I’m making a chocolate pot de crème with my favorite London fog flavors!
For those who don’t spend all their money on London fog lattes and are wondering what the heck I’m talking about, it’s a flavor combination of earl grey, vanilla and sometimes lavender depending on your interpretation of it. I skipped the lavender for this dish because Colin’s reminded me that I’ve been using it way too much lately but don’t worry, lavender will be back so soon.
There are some weeks that go smoothly and everything seems to come easily. There are other weeks when large amounts of chocolate are required. Wondering which kind of week I’m having? Consider the fact that I poured chicken broth rather than almond milk in my cereal on Monday. So yeah, there’s that.
I’m halfway through week two with the new dog and I’m still SO in love. We rescued a two and half year old pup which is always a bit of a risk because their personality and habits (good or bad) are already well developed but it has worked out so well thus far. We’re still in the ‘getting to know each other’ phase but mostly he just follows me around all day and loves me unconditionally. What more could I ask for?
If you’re also in need of a very large dose of chocolate, this is for you. It’s fancy enough to serve to friends while being the perfect size for you to indulge alone. I made these for some friends I had over for dinner earlier this week and it was a big hit. The adorable Anthropologie bowls probably had something to do with how beautiful it all looked but I like to think that the taste was a big player too. The whipped cream is a light balance to the rich, dense chocolate so I definitely wouldn’t recommend skipping that step.
Are you also obsessed with London fog flavors? What should I make next with them?
- 4 Earl Grey tea bags
- 3 cups heavy cream
- ½ cup milk
- 6 egg yolks
- 3 tablespoon of sugar
- 2 (350g) cups semi sweet chocolate chips
- Place three earl grey tea bags in 2 cups of heavy cream and refrigerate for 5-6 hours (or overnight for strongest flavor).
- Remove tea bags from cream and put cream and milk in a saucepan over medium heat. While this warms up, whisk together the egg yolks and the 1 tablespoon of the sugar. When the cream and the milk comes to a simmer, temper into the egg yolks. Return to stovetop over low and heat mixing constantly with a wooden spoon until the liquid starts to look thick on the back of the spoon. Be careful to not heat it too quickly or else it will curdle!
- Once it starts to feel thicker (it won’t be an overly dramatic change so keep an eye on it), transfer custard into a stand mixer. Add the chocolate chips and the contents of the last tea bag to the stand mixer with the custard. Let sit for 3-5 minutes before turning the mixer on to medium until the chocolate has fully melted and the mixture looks uniform. Divide among four small bowls or ramekins, cover and refrigerate for 8 hours.
- Before serving, make fresh whipped cream by whisking together the remaining heavy cream and 2 tablespoons of sugar.