pavlova recipe

the pot de creme uses only egg yolks, so what to do with the whites? make pavlovas with whipped cream and macerated berries! personal sized ones are especially fun :) 

recipes: pavlova and mini pavlovas

i had doubled the pot de creme recipes (and got 9 of those), so had 4 leftover egg whites. i made 12 pavlovas (on two baking sheets), but they were very fragile. maybe make them a little taller (so thicker) and less wide? it was a bit hard to make a little depression in each (to better hold the whipped cream and berries). also, possibly make 13, or one more than you want in total, in order to test the texture.

recipe: macerated fruit 

macerated berries "recipe": berries, lemon or lime juice, and sugar. marinate!, cover, and fridge. longer means more wet. can also use flavored liqueur and/or herbs.

these are quite a bit of fun, with nice presentation, but once you add the whipped cream, they get soft pretty so you'll want to serve pretty quickly. in other words, maybe not the best choice for potlucks. 

chocolate pot de creme

recipes: easy pot de creme, blender pot de creme, and pot de cremes

6oz dark chocolate
2 tbsp sugar
1/4 tsp salt
half packet of travel instant coffee packet (1/2 tsp?)
2 egg yolks
1 cup heavy cream
1 tsp vanilla extract 

be sure to not overcook the wet stuff in the pot of the whole thing will be more dense. if you add more chocolate, probably add more heavy cream. this will make about 4-5 of the costco tiramisu cups worth. since you refridge them before serving, they'll have little condensation drops on top, so def leave space on top for whipped cream and some berries.

you'll also want to serve these closer to room temp so they won't be too cold. plus a little warmer makes for a better texture too.

basque cheesecakes

i'm publishing these on my blog cause i tend combine recipes and forget how / what i did. and since i'm generally baking the same thing many many months (if not years) apart, i'm finally taking notes!

basque cheesecake: Basque Cheesecake (with crust!)

chocolate versions - Chocolate Basque Cheesecake, Chocolate Basque Burnt Cheesecake, and Chocolate Basque Cheesecake

oreo crust - 14 regular oreos, 3 tsp butter

cheesecake (ingredients mostly from the first cbc link from Catherine Zhang)
16 oz (450 g) Cream cheese, room temperature
200g (7 oz) Dark chocolate, 65-70%.
    if regular chocolate, can add bit less sugar
    melt at 20 second intervals in microwave
1/2 cup (100 g) White sugar
1 tbsp (7 g) Cocoa powder (can add 1/2 tsp extra if non dutch processed)
1 tsp Instant coffee (pretty much 1 packet of the travel size ones)
1/4 tsp salt
3 large eggs, room temperature
240ml (1 cup) heavy cream

no need to pre-bake crust. just make, cover, fridge while you make the insides

it will make about 2 standard cupcake liners extra, can fill with cheesecake insides, put in little ramekin, and bake with cheesecake for <10 minutes 

november 2025 donation

 

this month i gave to a bestie's non-profit: the ywca of south florida!