Chocolate Espresso Pots de Creme

My mother was never much of a baker. Growing up, she would occasionally mix up a batch of cookies, brownies, or cake, but that was as adventurous as she ever went. As far as my younger self was concerned, no other desserts existed. My sugary world was small and narrow and I never knew any better. That is, until now.
My first taste of cheesecake was at the ripe age of 16. Croissants at 18. Tiramisu, creme brulee, and Italian gelato (moment of silence) would wait until I was 20. You could say I'm a bit of a late bloomer when it comes to discovering proper sweets. In fact, quite a few of the recipes on this blog I made simply because I had no idea what the taste and texture was like (such as this panna cotta or this bread pudding). A woman's got to know her desserts.
These chocolate espresso pots de creme are no exception. I imagined them to be a cross between creme brulee and a chocolate pudding and they are just that. The chocolate is rich, dense, and thick and the espresso adds just the right flair to keep it interesting. If you love a good custard, look no further.

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Raspberry Vanilla Bean Creme Brulee

I just so happened to have twelve egg yolks just lying around. Yes, egg yolks. Yes, twelve. I never have this problem (but you'll find out why real soon, I promise). Usually I'm left with half a dozen egg whites, with no cravings for angel food cake or omelettes, so they get stashed in the freezer and never emerge again. My freezer is where egg whites go to die. But an excess of egg yolks? This is such a good problem to have. The most decadent desserts require these. And oh how I love decadent desserts.
Can you name something more decadent than creme brulee? Exactly. Creme brulee is near the top of that glorious decadent dessert list. And so, it needed to be made.
My friend Victor gave me some vanilla beans out of the kindness of his own heart. I've never actually held a vanilla bean in real life, so I was really excited. Almost too excited. Like any good cook, I sat and watched youtube videos on how to properly cut vanilla beans. I only got vanilla seeds up my nose once (don't ask). The flecks of vanilla in the dessert are so appealing and the taste is fantastic. I just might have to throw caution (and cash) to the the wind and buy vanilla beans more often.
This raspberry vanilla bean creme brulee is so smooth in texture and taste. The raspberries almost melt into the custard. The flavors of the vanilla and raspberry meld together so perfectly, you might imagine that they are not two separate flavors, but one. Everyone's favorite part of a creme brulee is cracking the sugar crust (and if it isn't, it should be) and this creme brulee is no exception. The sugary crust provides the perfect contrast to the silky smooth texture of the custard. You know you want to eat this.

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Monkey Tails

When I was younger, my parents would occasionally take me to the local Dairy Queen for treats. My dad would get sundaes, my mom would get blizzards, my sister would get towering cones of chocolate ice cream, and I would get Monkey Tails. Because, to a nine year old me, frozen bananas were much more delicious than hot fudge and sprinkles (and I think they always will be).

Recently, I have been swept with a burst of childhood whimsy. You can spot me eating caramel apples, singing camp songs, and swinging at the local playground. And so, when I remembered Monkey Tails earlier today, I vowed to make them.

My sister and her lovely friend were the recipients of these Monkey Tails. Though, with their teenage minds, they took my innocent, childhood frozen bananas and turned them into more "that's what she said" jokes than I care to admit. I forgive them. Once that first bite is taken, childhood rushes back and hits you with such a force that you cannot help but be nostalgic.

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