I’m alone tonight.
John is in Vancouver for work and I’m chillin’ like a villain with my bottle of wine and a movie.
I don’t talk too much about my relationship here. It isn’t food and this is a food blog. That being said, my relationship does nourish me. And in the theme of “nourishment”, I feel the need to share something:
I’ve been reading a lot of stuff lately about people and their relationships. And while I think it’s great that so many people are finding worthwhile companionship, I think it’s important to remember your self before you met said person or persons, if that be the case.
I’ll be honest, sometimes I miss having an occasional evening to myself. I like lazing about in my onesie – yes, I have a onesie. With feet. – a bottle of wine in hand, half on the couch, half off, and just eating way too many of these.
That’s right, dear readers. I. Am. Sexy. Crumb city, population right here!
Aside from sexy though, I am also highly independent and while I heart my John with everything that I am, he also knows that this chick likes her alone time.
It gives me time to feel like me without being anyone else for anyone else, as well as time to miss him. And just because I’m head over heels in love with someone doesn’t mean I want to spend my every waking moment with them. He knows that. And he respects it. Just as I am sure he’d be driven god awful bat shit crazy if I was in his face all the time.
It’s all about balance. And love. And making sure you give each other the opportunity to miss one another. Just because you’re part of a couple doesn’t mean you stop being you. That person should make your life better. And supplement your authentic self. Not dissolve who you are.
So – a toast. To deep fulfilling loves (romantic, friendly, self, or otherwise) and the people who fill our lives with so much goodness…. and of course, to half eaten cookies, almost empty bottles of vino, Ryan Gosling, sofas you can really sink into (and off of) and full bodied jammies. And of course, to John. Who loves me and accepts me better than anyone else ever could.
Now, with that being said, something else you should room for in your life? Vanilla Bean Pot de Creme. Pot de creme is a thick custard with eggs, cream, and flavourings. It’s good shit. Think of it as fancy pudding. Sort of.
I was inspired to make this as a dipping apparatus for this month’s SRC assignment, homemade churros. Good lord! Creamy, sweet, uber vanilla flavor. Give. Me. More.
….who ever said balance was everything anyway?
Vanilla Bean Pot de Creme
- 1 Cup Heavy Cream.
- 1 Vanilla Bean.
- 4 Egg Yolks (save the whites for breakfast the next morning!).
- 2 Tbsp White Sugar.
- 2 Tsp Vanilla Extract.
- 1/2 C Whipping (Heavy) Cream, very cold.
- 2 Tbsp Confectioner's Sugar.
- Preheat oven to 300 degrees F & bring a kettle of water to a boil.
- Heat the cream in a small saucepan over medium heat. Split the vanilla bean in half lengthwise and scrape out the sticky seeds inside with a small sharp knife or the curve of a teaspoon. Add the seeds and the shell to the cream. Heat until small bubbles form around the edge of the saucepan.
- Meanwhile, beat the egg yolks and sugar with an electric hand mixer on medium-high speed until pale and light, approximately 2 minutes.
- Add 1 Tsp vanilla extract to the hot cream. Remove and discard the shell of the vanilla bean. Whisking the yolk/sugar mixture constantly, drizzle the hot cream into the bowl.
- Divide the custard among 4 ramekins. Place ramekins into a square baking dish. Pull out the rack of the oven and set the baking dish on it. Pour boiling water into baking dish until it comes halfway up the sides of the ramekins. Carefully slide the rack back into the oven and close the door; bake 30 minutes, until the center of each ramekin is barely set and wiggles slightly when shaken.
- Carefully move the baking dish to a rack and allow custards to cool to room temperature in the water bath. Cover each ramekin with plastic rap and refrigerate at least 2-3 hours or over night.
- In a medium-large bowl, beat the whipping cream at medium-high speed until it achieves soft peaks. Add the other tsp of vanilla extract and the confectioner's sugar. Beat a further minute or so, cover, and refrigerate until ready to use.
- Serve pot de creme with a dollop of whipping cream, and if desired, a little orange zest and a cinnamon stick for looks.
Modified from Food.com