Three Pôts de Crème

I finally finished my exams :)

Life is pretty good right now.

These weren't my final ones (I'm graduating next year... hopefully I'll be back for next year!), but everyone still did the champagne (or, ahem, cava) spraying when you come out of the final exam, which is what we did for one of my friends (you can find her at Citying Pretty). So taking a deviation from the usual food photos the next one I had to put on here because I think it's pretty fun:

Hehehe :)

After months of having nightmares about failing and dreaming about matrices in maths (unfortunately watching The Matrix doesn't count as revision), I'm finally free! Freeeeee!!!! I'm going to catch up with all of your blogs and drool over the photos, like, now :D 

And for these blessed two weeks before I start my banking internship in London for the summer, my days will hopefully consist of...

Eating chocolate,

Making things with chocolate,

Taking photos of things with chocolate,

And thinking about chocolate. Namely Green & Black's. Sometimes Sainsbury's basics.

Oh yeah, and lots of sleeping in between that. Sleep - we meet again! How I have missed you.

(But if you still have exams, good luck! Not long to go now!)

Also, these pots were a little gem I found in a charity shop at home. Just £4! And I got five of the cutest cups in the world, I mean, it's like getting a pair of Louboutins on sale.

But better, because the former is actually possible.

**********

So watch this space, I've got lots of ideas for new posts (and cake! Lots of cake!), some Bento stuff, hopefully a cookery video coming soon, and.... just... cake. Summed up by something a friend said:

"cake is yum.
me is nom.
you is awesum. "

Damn right! :D

Three Pôts de Crème from the Green & Black's cookbook Preparation time: 30 minutes Chilling time: 2-3 hours Use:   egg cups or other small unusual containers – try liqueur glasses (or go hunting in charity shops for cute cups!) Serves: 6 1 ¾ cups half and half 1 vanilla bean, split open with seeds scraped out 1 ounce dark chocolate, minimum 60% cocoa content, broken into pieces 1 ounce Maya Gold Chocolate, or other good-quality, dark, orange-flavored chocolate, broken into pieces 2 ounces white chocolate, broken into pieces 6 large egg yolks ¼ cup granulated sugar ½ teaspoon salt Gently heat the half and half with the vanilla bean and seeds until bubbles begin to form at the edge, but make sure the cream does not boil. This happens really quickly so watch it carefully. Remove from the heat, cover and set aside to infuse. Melt the chocolate separately in heatproof bowls set over saucepans of simmering water. (Keep the saucepans of water as you will need them later on.) Remove the bowls from the heat and let the chocolates cool, then beat two of the egg yolks into each of the melted chocolates until the mixtures are smooth. Combine the sugar and salt, and stir one-third of the mixture into each chocolate mixture until completely dissolved. Remove the vanilla bean from the cream and gently stir one-third of the cream into each chocolate mixture until well blended. Replace the bowls over the saucepans of simmering water. Cook until each mixture coats the back of a spoon, stirring all the time. I did short 30 second bursts in the microwave too, which worked fine if you don’t have that many saucepans. Pour each chocolate mixture into your chosen containers and chill for about 2 to 3 hours or until mixture has set.