When my friend Hazel aka “Tasty Pursuits” asked me to be one of the food bloggers at her C-CAP Sweet Sensations Dessert Event, I was so excited. Then I freaked out a little. All my friends know how much I LOVE to cook, but I’ve never actually cooked for an event before. I really wanted to do something special, something I hadn’t done before and it had to be for 80 people. I racked my brain for 3 weeks coming up with ideas. A chance dinner at Reynard’s with my sister came my inspiration. We ordered the Black Tea Pot De Crème for dessert and absolutely loved it. It was light and creamy and delicious.
I had to put my own twist on the pot of course. There are tons of recipes for Chocolate Pot De Crème, but I wanted a flavor that was more unique to me. If you follow my blog, you know one of my favorite combinations of flavors is Matcha and Black Sesame. And voila, an idea is born!
A traditional pot de crème is a dessert custard that’s usually baked and chilled. The name literally means “pot of cream.” Since I needed to make 80 servings, baking my pots would be too difficult, so I started researching online for no-bake recipes. I experimented with several ideas. The first batch tasted great, but it didn’t set properly. The second batch set too hard. Then finally I got it right on the third batch…success!
To make the pots, add all the ingredients to a pot and bring to a boil. After it boils, simmer for 2 minutes. Let the mixture cool slightly and then pour through a sieve (gets rid of any lumps) into cups or bowls or ramekins (this recipe will make 6 ramekins). Refrigerate for 2 hours or until set.
To top my pots, I wanted to add something unexpected. I made these Black Sesame Lace cookies for Christmas. I thought these would taste great with my pot and loved the idea that they looked like pieces of glass.
Prep the batter at least 4 hours or up to a day before you want to use it.
Cream the butter until creamy and light, about 2 minutes. Add the sugar and brown sugar and continue to beat on medium speed until combined. Turn the speed down to low and add the flour and mix until well combined. Slowly drizzle in the orange juice and mix for about 30 seconds; the mixture will look a little broken, which is okay. Mix in the sesame seeds.
Transfer the batter to an airtight container and refrigerate. When ready to bake cookies, pre-heat oven to 350 degrees. Take half the batter and drop on silicone sheet on top of baking sheet. Spread the batter across the sheet so it thinly covers.
Bake lace cookies at 350 degrees for 16-18 minutes (til golden). Let cookies cool and then break up the cookies with your hands.
This recipe is so simple, you’ll think I’m kidding. But it works perfectly. I had some leftover cream, so one night I made a tiny batch of Espresso Pot De Crème with espresso powder instead of matcha, just for me and it turned out great. I can’t wait to test more flavor combinations, especially with fruit and flowers, which will be great for the coming warmer weather.
This is how my table looked at the event. Think I did a pretty good job! Looking forward to my next event soon!