The munchkin and I have been reading a lot of the Fancy Nancy books. Besides being full of fabulous illustrations and funny storylines, the books are an absolutely delightful way to improve your little ones vocabulary.
Nancy has such a way with words; her language is just as spectacular as her outfits 😀 How I wish I could speak like that when I was a kid!
Plus, I think Nancy is a great role model for little girls: someone who knows her own mind, is fabulously creative and never ever accepts the mundane.
The munchkin’s eyes light up every time we read Nancy’s adventures and of course she wants all of Nancy’s outfits. I’m hoping she is also retaining some of the big words 😀
While Nancy loves using fancy English words, she simply adores French! As she says, everything sounds extra fancy in French. I agree, don’t you
The long list of French desserts also includes these show-stopping, decadent Chocolate & Lavender Pots de Creme (pronounced ‘poh-duh-krem’).
Divinely rich and intensely chocolatey with lovely notes of lavender, this is a fabulous dessert, perfect for special occasions. I used my home-grown lavender from last summer
Pots de creme get their name from the little lidded pots that they were traditionally served in. But ramekins or little glass jars work perfectly. These look and taste so sophisticated, you won’t believe how easy they are to make.
I am bringing over these gorgeous servings to Angie’s Fiesta Friday. I hope she, the co-hosts Josette @ thebrookcook and Julie @ Hostess at Heart and the other party-goers enjoy them as much as we did!
If you liked this post, please do share with your family and friends using the Social Share buttons underneath this post or down the side of the page! And sign up to receive posts right into your Inbox (there’s a box on the right)! For free!
You can also follow me on:
- 250 grams high-quality Dark chocolate, chopped
- 1½ cups Whole Milk
- 1 cup Heavy Cream
- 1 tablespoon dried culinary Lavender flowers
- 6 large Egg Yolks
- 5 tablespoons granulated Sugar
- ¼ teaspoon Salt
- Vanilla Ice Cream or Whipped Cream to serve
- In a small saucepan gently warm the heavy cream on low heat until it almost reaches a simmer.
- Remove from heat and add the dried lavender flowers.
- Set aside until lukewarm, strain out the flowers and discard them.
- Return cream to the saucepan, cover, and place in the refrigerator to chill and set the flavor, at least 2 hours.
- Place the chocolate in a blender.
- Next bring together the milk, cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan and whisk over medium heat.
- Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender.
- Cover and hold the lid with a thick kitchen towel (be careful at this step as the hot liquid can splatter).
- Blend until combined and smooth, stopping to scrape down the sides of the blender as needed.
- Divide the chocolate mixture among 8 ramekins or small cups and refrigerate until set, about 2 hours.
- Serve with dollops of Vanilla ice cream or whipped cream.
Pin this Recipe: