The Crystal Bridges Guide to the Holidays, 2019
November 26, 2019
Take Crystals in Art Home with You!
November 29, 2019
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Home {Cookin’} for the Holidays: Case Dighero

We love the idea of taking a special, sneak peek into the personal family narratives of the chefs who create such a public experience for the guests and staff of Crystal Bridges; so over the holiday season, we’ll be revealing important edible family secrets from the chefs and culinary experts at Crystal Bridges and the Momentary. 

 

Case Dighero, Edible Culture. Photo credit: Meredith Mashburn

 

 

We continue our series with a recipe from Case Dighero of Edible Culture and host of Crystal Bridges’ culinary events such as CR(EAT)E and DISH.

 

This has been a family favorite at my house for the last dozen years or so – chocolate, custard, and cardamom combine to make this a welcomed departure from traditional desserts of pumpkin and pecan pie.  It’s also a great bit of interactive fun to have your holiday guests shake the jar of cream at the table…allowing even the most “culinary challenged” of your friends and family to take part in the execution of dinner.

And finally, since chocolate and cardamom are considered aphrodisiacs, the concept of the obligatory nap following dinner takes on an entirely new and exciting meaning after enjoying this nouveau holiday classic – enjoy!    

 

 

 

 

 

 

 

 

 

 

Chocolate Pot de Crème
with Cardamom, Honey Shaken Cream, and Pomegranate

Serves 6 | 2 Hour Preparation

Photo credit: Meredith Mashburn

Ingredients:

2 cups whipping cream

1/2 cup whole milk

6 ounces semisweet chocolate, chopped

6 large egg yolks

1/3 cup sugar

 

For the Shaken Cream:

1 1/2 cups whipping cream

1 teaspoon cardamom powder

2 tablespoons honey

 

Garnish: 

Seeds from pomegranate

Photo credit: Meredith Mashburn

Technique:

Preheat oven to 350°F. Combine cream and milk in a heavy medium saucepan and simmer over medium heat. Reduce heat to low. Add chocolate and whisk until melted and combined. Whisk yolks and sugar in a large bowl, then slowly whisk in hot chocolate mixture. Allow time to cool.

Divide mixture between six small soufflé cups. Cover each with foil. Place cups in a large baking pan and add enough hot water to cover halfway up sides of cups. Bake until custards are set but slightly wobbly – approximately 1 hour. Remove cups and chill until cold – approximately 1 hour.

Just before serving, combine whipping cream, cardamom, and honey into a Mason jar – shake vigorously until thick, then spoon a dollop on each pot de crème. Garnish with pomegranate seeds and enjoy!

 

This post was written by Case Dighero, Edible Culture.

 

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