Vanilla Pots de Crème

Vanilla Pots de Crème
www.thelanguageofcooking.blogspot.com

This is a loose French custard recipe that translates to "Pots of Custard". It is a surprisingly easy, heavenly dessert that melts in your mouth. It is especially good with fresh berries! One bite leaves you wanting more!
 

• 2 1/2 cups heavy cream
• 1 1/2 cups milk
• 1 vanilla bean or 2 tsp. vanilla extract
• 1/2 cup sugar
• 8 egg yolks

Use 6-oz. ramekins. Preheat the oven to 325°F. Warm the cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan). Split the vanilla bean in half, if using, and scrape the seeds into the cream.

Beat yolks and sugar together until light. Pour about a quarter of the cream (remove vanilla bean pod) into this mixture, then pour sugar-egg mixture into cream and stir. If you are using vanilla extract, add it now and stir. Pour mixture into 8 6-ounce ramekins and place ramekins in a baking dish; fill dish with water halfway up the side of dishes. Cover with foil.
 Bake until just set, between 25 to 50 minutes. Be sure to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish . Carefully remove the baking dish from the oven and let the ramekins cool in the water bath. Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days. Serve pots de crème directly from their ramekins, topped with fresh berries.

Asparagus, Egg, & Bacon Salad - With Lemon Dressing

I threw this salad together one evening last week as an accompaniment to a lemon chicken pasta dish. I was amazed at how tasty this simple salad was! I now find myself craving this salad daily.It is the perfect dish for spring, and it's versatility is part of it's appeal! This salad can be the perfect side dish to a light chicken dish or it is hearty enough to stand on it's own as a meal.

The egg combines with the lemon dressing to create a zesty, creamy coating that pairs beautifully with the crisp, slightly sweet asparagus and the salty bacon and Parmesan! You are going to love this light spring salad!

Asparagus, Egg, & Bacon Salad - With Lemon Dressing
www.thelanguageofcooking.blogspot.com

• 2 large hard boiled eggs, peeled and sliced
• 1 bunch, chopped asparagus
• 3 slices cooked and crumbled center cut bacon
• 2-3 teaspoons of grated Parmesan Cheese
• 1 tbsp extra virgin olive oil
• 1 1/2 tbsp lemon juice
• 1/2 tbsp bacon grease
• pinch salt and pepper, to taste

Directions:

Bring a pot of water to a boil, add the asparagus and cook 2 1/2 to 3 minutes, until tender yet firm. Drain, then run under cold water to stop it from cooking further. Set aside.

In a small bowl combine the oil, lemon juice, bacon grease, and a pinch of salt and pepper.

Transfer the asparagus to a plate, then top with sliced egg, bacon, cheese, and then drizzle with the lemon dressing. Enjoy!