I don’t know if I’ve mentioned it before, but chocolate is my favorite thing. Not only do I love it, but I deeply believe in its ability to alter/better my mood (think Harry Potter and the cure for dementors). In fact, a friend of mine said the other day, after making delicious lemon bars, that when she was a child, she didn’t understand the point of desserts without chocolate. And I said, “and what is the point?” because in general, I still feel that way (though the lemon bars were amazing).
This week, the moms who lunch are celebrating two birthdays, one mom birthday and one baby birthday (I can’t believe we are getting to the point where our babies are turning one?!?! Can time stop PLEASE!). In honor of both birthdays I decided to bring back to life a recipe I made a long time ago. It was the first major baking (though the oven is not involved) project I did as an adult. It was in an old apartment, long before baby, though not before marriage. It took me all day. And it was worth it. I thought it would be interesting to see, now that I am so experienced in all things baking and cooking (I kid), if it was easier to make now.
Did I mention that said recipe is a Chocolate Cream Pie?!?!?! The main lessons I have learned since I last made this recipe are:
-Read the recipe multiple times before you start and before you go shopping. Attention to detail and not having to check the recipe mid-stir can help immensely.
-Time management in general. I felt much less panicked about how the custard would turn out, how long it would take to cook, etc. Things I account to feeling more prepared and better able to get the ingredients ready ahead of time, which is a big part of time management in my opinion.
This is a wonderful recipe. It is from Saveur magazine (I know I know, I owe you a post about how much I love them). You can find it here. It is a great recipe because it is actually not that hard, especially if you already feel comfortable making custards, and it has such a rich chocolate flavor without being too sweet.
A few notes about the recipe. You will be tempted to skip the sieving step, don’t! It is what makes the custard super velvety and smooth. Also, be sure you follow the amounts in the instructions and not just in the ingredients list. For example, it calls for 16 tablespoons of butter, but half are for the crust and half are for the custard. Same with the sugar and the vanilla. Basically, pay attention and read the recipe a few times (I mentioned that already, didn’t I?). Finally, here is my major shortcut: I don’t make the crust! I buy oreo crust from the grocery store. It was so yummy last time, I’m assuming it doesn’t make that much of a difference. I know, such a cheater. But come on, there is an 11 month old running around. Who has time to make crust?!?!