Wednesday, June 30, 2010
0 Recipe #127: Blueberry-Lemon Pots de Crème
Yessssss, I finally did it! That nebulous germ of an idea that's been floating around in the back of my mind for the last several months -- i.e., some sort of dessert recipe with blueberries & lemon -- has finally materialized today into a solid recipe concept. The combination of blueberries & lemon just sounds good, so I was really pleased that inspiration (perhaps the muse of recipe writing?!) had ultimately decided to pay me a visit. :)
Gee, don't-cha just love it when a plan comes together?! :)
OK, well in this case, it wasn't so much about planning as it was just letting the magic of the creative process just happen on its own schedule. I knew that it was only a matter of time until I'd come up with something, but nonetheless, didn't want to force anything into being. Sometimes, ideas just need to be allowed to rattle around in the brain & percolate for a bit before they can bubble to the surface and take shape.
Creativity works in mysterious ways. A part of me knows that I'm not totally in control of what's happening, but that's OK. In the creative process, one can't hold on too tightly, or the ideas won't flow; that's why it's important to surrender to the tidal wave of ideas and just let it take you to where you need to go. It's all about letting go and going with the flow.
I love how the ideas arrive in my brain, wrapped up like little packages; sometimes they come right to me in clear linear fashion, one recipe line after another, & my typing fingers are struggling to keep up with the ideas flowing out of my brain, and other times they are obscured & nonsensical at first, like a 5,000 piece jigsaw puzzle, ready & waiting for me to assemble into a big picture that'll only come into view upon completion. However they arrive, they are gifts, & I truly appreciate every little one. :-D
Blueberry-Lemon Pots de Crème
2 large eggs
2 Tbsp. honey
2 Tbsp. freshly squeezed lemon juice (or 1 1/2 Tbsp. if you like your pots de crème less tart)
1 Tbsp. lemon zest, lightly packed (the zest of about 1 large lemon)
2 Tbsp. nonfat milk
1/4 c. light nondairy creamer
1/4 c. nonfat plain Greek yoghurt (regular plain yoghurt will also work)
1/8 tsp. salt
1/2 c. fresh blueberries
Directions: Preheat oven to 375°F. In a blender, combine eggs, honey, lemon juice & zest, milk, creamer, yoghurt, & salt & blend on high speed until frothy & smooth, about 2-3 minutes. Pour liquid mixture into 4 ramekins and evenly distribute blueberries into each petit pot. :) Place each ramekin into a rectangular Pyrex glass dish. Fill dish with water until the ramekins are submerged to the halfway mark. Cook for 30-35 minutes. Carefully remove ramekins from hot water bath. Drain water from dish. Serve immediately, while pots de crème are still hot.
Serving Suggestions: Lemon-blueberry pots de crème are tart & tangy, so they go really nicely with mellow, milk-based toppings like low-fat vanilla ice cream or a dollop of light whipped cream. :) Light/nonfat sour cream would be another alternative. Or, for an even lighter topping, top with a spoonful of nonfat vanilla or plain Greek yoghurt.
Yield: Serves 4.