Mack's Corner

This Week

This week 05-05-15

Cake in the oven. Bye!

I have strange relationship with one of my long time best friends, we either talk for an hour or more or, we talk for less than 5 seconds, nothing in between. If I'm at her office we might talk for 2 hours. We know a bunch of the same people and talk about them and their kids or we'll talk about a TV show she likes or a trip she got back from. She's very smart and very observant and she picks up on things that most people never see. I could listen to her forever. Plus she's a great story teller … But sometimes she calls me and the conversation goes like this: "Mack where are you? Cake in the oven. Bye." I feel like a spy in the cold war, like I've just been given a secret code and she's trying to get off the phone so she can't be traced….. But really, she's got a cake in the oven and she wants to give it to me while it's warm and I need to be ready for the exchange. Stuff like this is important. She usually makes cakes for people at her church who are sick or for some reason are stuck in their house. All of her cakes have a glaze instead of icing, so they are moist and dense. The best place to eat them is in my car. It's kinda like picking the top off of a peach cobbler while you're standing in the door of the refrigerator. It's just better that way …. Sometimes she'll ask me to come by her house and she'll run out to my car and stick the cake through my window and run back in. She always gives me a fork and a knife and a plate and a napkin incase I want some on the way home. I have never used the fork or the knife or the plate or the napkin. I just wait till she's back in the house and then grab big handfuls and cram it in my mouth like I'm some kind of starving wild animal. I can't sit all alone in my car next to a warm cake and act like I'm at a tea party…  When I get home I wrap it up in the foil before I go in the house and try to hide it in the back of the fridge. I always forget that I've got cake all over my face when my wife says: "I see you got a cake today!"
… Warm cake is hard to hide …

God's like that: he wants us to have everything in life while it's warm and he wants us to grab big handfuls. He calls us every day: "Where are you? It's in the oven. Ready?" …. Everything God wants us to have is right there in the seat next to you. You can smell it!

Maybe I should buy her a bigger cake pan? I could start off with one that was just a little bigger and work my way up. I could double the size by next year!


Cooking 220 - 2 pans, 2 burners, 20 minutes - Living Well - Mediterranean Diet:
This has nothing to do with the Mediterranean diet, but I love Pots De Crème. It's so easy and I could eat it every meal. After you make them, they will keep for a week, at least. So 24 is just about right. Obviously you can cut this to a third  to make only 8 pretty easy.  

Chocolate Pots De Crème

16 ounces semisweet chocolate, chopped
6 cups heavy cream
¾ cup whole milk
¾ teaspoon kosher salt
18 large egg yolks
½ cup sugar
Lightly sweetened whipped cream (for serving)
Special Equipment
Twenty-four 4-ounce ramekins or small heatproof bowls
Recipe Tips

Place a rack in middle of oven and preheat to 300°. Place chocolate in a large bowl. Bring cream, milk, and salt to a simmer in a large saucepan over medium heat, stirring occasionally.

Meanwhile, whisk egg yolks and sugar in another large bowl until yolks look a shade lighter in color, about 4 minutes. Whisking constantly, gradually pout hot cream mixture into yolk mixture; whisk until smooth. Strain through a fine-mesh sieve into bowl with chocolate; let sit 2 minutes. Whisk until chocolate is melted and custard is smooth. Transfer custard to a large pitcher.

Set ramekins in a roasting pan or large baking dish and divide custard among ramekins. Place roasting pan in oven and carefully pour in hot water to come halfway up sides of ramekins.

Bake custards until set around the edges but still wobbly in the center, 25–30 minutes. Let cool 5 minutes in water bath, then transfer to a wire rack and let cool completely. Chill until cold, at least 4 hours.

Serve pots de crème topped with whipped cream.

Do Ahead: Pots de crème (without whipped cream) can be made 5 days ahead. Cover and keep chilled.


Posted by Mack Oates at 12:41 PM