This week’s Culinary SOS: Mexican pot de creme from Carpe Diem
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This week’s Culinary SOS comes to us from Shirley Burke in Los Angeles:
My husband and I recently visited downtown Napa, Calif. The amazing chocolate dessert at Carpe Diem is absolutely the best chocolate dessert I’ve ever tasted! And I am not a big dessert person. Satin-smooth chocolate with a texture between a pudding and souffle, but better. Not too sweet and topped with a small drop of whipped cream and then sprinkled with perfectly roasted and salted pepitas [pumpkin seeds]. Divine.
This dessert is a chocolate lover’s dream come true. Carpe Diem was happy to share its recipe for this wonderfully rich pot de crème, which makes four to six normal servings (or two generous servings for a pair of serious chocolate lovers). Enjoy!
Enjoy, Shirley! You can find the recipe here.
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If you have a favorite restaurant recipe you’d like to request, feel free to email me at noelle.carter@latimes.com.
I’ll do my best to track it down!
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-- Noelle Carter
Twitter.com/noellecarter
