conversation heart pots de creme

How fitting is it that Friday the 13th falls the day before Valentine's Day this year? Hell yeah, morbidity!

Just in case your day goes to shit  and your boyfriend dumps you, I've got you covered. (That's what internet friends are for, right?) 

Pots de creme are my absolute favorite desserts. They are so so so simple to make and, let's face it, there are very few things as satisfying as digging into a rich, creamy, personal-sized custard. I've made them plenty of times before, but I wanted to keep it extra-indulgent (because #loveyoself) this time around, so I added in a little too much white chocolate and vanilla bean. Can you say, best mistake ever? 

Conversation hearts, on the other hand..... not my favorite. I often consider them the culinary equivalent of a stick of chalk. But really, they're just too damn cute not to make their way into my pantry every Valentine's Day. To make them more palatable, I ground them in a food processor and infused some heavy cream with the powdery dust. A pinch of salt, a good helping of vanilla, and a quick whip with the help of my stand mixer = the least Pepto Bismol-y, fluffiest conversation heart whipped cream to ever exist! I could bathe in this stuff. 

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The recipe for these bad boys is up on west elm's Front + Main blog today! Check it out here!

Peanut Butter Cup Pots de Creme

I think it's common knowledge that the combination of peanut butter and chocolate is one of the more important discoveries in human history. No really, who doesn't like the marriage of creamy (or crunchy) peanut butter and smooth, decadent chocolate? If you don't, I'm not sure if we can be friends. Sorry not sorry.

Although M&M's or Hershey's Kisses would probably considered the Mecca and Medina of American candy culture, the absolute orgasmicness (definitely not a word) of this wonderful flavor combination is the basis of the best candy in the world: the Reese's peanut butter cup. I know a thing or two about Reese's, considering that I practically grew up on them. My love was pretty intense at one point: my friend Connor and I used to text one another every time a Reese's pumpkin or Christmas tree or egg would pop up on shelves at our local supermarket. Talk about dedication. (Call me crazy, but don't the special holiday varieties just taste SOMUCHBETTER than the normal ridged peanut butter cup? I mean, I'll gladly take both, but the eggs are where it's at.) 

It was recently brought to my attention that spreadable Reese's is a thing. No, not the Reese's brand of peanut butter that you can get at the store and spend the next four days hating yourself for eating six straight spoonfuls of in a single sitting. Instead, Reese's went out and changed the game by making a Reese's-flavored peanut butter dip. Think Nutella, but Reese's-fied. 

After a late night trip to the holiday aisles of my local Walmart for peppermint everything, I went to go pick up some regular peanut butter for my daily banana + pb obsession that will never ever die. I was reaching up for my usual Jif Natural (with honey, of course) and then I saw it with my own two eyes: Reese's spread in the flesh. 

No lie, I was pretty weary over how it would compare to its candy counterpart, but a single teaspoonful had me dreaming about biting into a big ole Reese's cup, ridges and all. Seriously, this stuff is next level. I dropped everything I was doing and immediately baked my little heart away. 

These peanut butter cup pots de creme one of the most satisfying desserts I've made in a while. Although pots de creme don't meet the varying temperature requirement on my dessert craveworthy-ness chart, they're one of my absolute favorite sweets. Super creamy, sinful and delectable, and really easy to boot! It's simple: mix hot cream and milk with some peanut butter and chocolate, then pour that over eggs yolks before being baking in baby cups halfway submerged in water. A quick three-hour chill sets the custards, and then they're ready to roll. I topped them off with some fresh whipped cream, chopped peanut butter cups, and spiced cocoa-glazed peanuts for balance and an extra crunch. If these aren't perfect,  don't know what is. 

If I haven't convinced you enough to have you mentally going through your fridge looking to see whether or not you've got all of the ingredients or you need to make a quick grocery run, I'm pretty concerned. Take my word: these are important. If peanut butter, isn't your thing, no worries! This recipe is an absolute showstopper and would work great with Nutella, salted caramel, peppermint bark, or even Valrhona Dulcey! Any which way you choose, just make it. I promise you'll understand.

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Peanut Butter Cup Pots de Creme

• 2 cups heavy whipping cream
• 1/2 cup whole milk
• 3 oz. creamy peanut butter 
• 3 oz. Reese's chocolate peanut butter spread
• 1/2 cup semisweet chocolate chips
• 6 large egg yolks
• 1/3 cup sugar

Directions: 

In a medium saucepan, combine the cream and milk over medium heat. Once the mixture is heated to a simmer, remove from the heat and stir in peanut butters and chocolate. Let the mixture melt and stir together until smooth. In a medium bowl, whisk together the egg yolks and sugar. Gradually add the hot mixture into the egg mixture, making sure not to cook the eggs. 

Preheat oven to 325F. Pour the mixture into 8 4-oz. serving jars and place in a deep baking pan. Fill the pan with hot water until the water reaches halfway up the jars. Bake about 45 minutes, until the custard is set, but still jiggles. Chill in the refrigerator for a tleast 3 hours before serving. Top with fresh whipped cream, peanut butter cups, and spiced cocoa glazed peanuts. 

Spiced Cocoa Glazed Peanuts 

• 1 cup hot water 
• 1/2 cup sugar 
• 1 1/2 cup roasted salted peanuts
• 1 tablespoon unsweetened cocoa powder
• 3 teaspoons chili powder
• 1/4 tsp. cayenne

Directions:

In a saucepan, combine the hot water and 1/4 cup of sugar until dissolved. Add the peanuts and let soak for 10 minutes. Remove from the water and add the dry ingredients to coat. Place the nuts on a baking sheet and bake at 350 for 10-15 minutes.