Metrobilly Eats

Paw Paw Pot de Creme

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Paw Paw Pot de Creme

  • 1 cup Heavy cream

  • 1 cup Whole milk

  • 6 Egg yolks

  • 1/2 cup raw Paw Paw fruit

  • 1/4 cup Sugar

  • 1 Clove of Star anise

  • 1 teaspoon cinnamon

  • Pinch of salt

  • 2 tablespoons of JR Ewing bourbon

Technique

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  1. Preheat the oven to 340F. In a small sauce pan; then combine and heat milk, cream, star anise, and cinnamon along with the paw paw fruit on low heat until simmering, but not boiling. Remove star anise clove.

  2. Allow to simmer for a few minutes, and take off heat and allow to cool slightly. Meanwhile whisk together eggs with the sugar and salt, until well blended.

  3. Slowly add, whisk warm cream mixture into the eggs until well blended. Finally, add the bourbon until fully incorporated.

  4. Pour this mixture into 6 ramekins; place ramekins in a deep baking dish filled with warm water - halfway up the sides of the ramekins. Cover with parchment or foil and place into oven.

  5. Cook for 30 to 40 minutes or until custard has properly set..Remove and chill for at least two hours. Serve accordingly with coffee or cordials of JR Ewing Bourbon.

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Simple Baguette, Magical Results

Simple Baguette, Magical Results

I’m rather well known for my homemade baguette recipe that I’ve been making for years; I frequently take it to potlucks, dinner parties; often tied with twine to be presented to the host of the gathering as a thank you; and who doesn’t love the idea of being gifted a good bottle of wine and a homemade baguette? I honestly can’t think of a better gift I would rather receive, especially when it can be enjoyed at that moment with great friends, family.

Open Air Coq Au Vin & Volunteers of Joy

Open Air Coq Au Vin & Volunteers of Joy

Please note that I exclusively use chicken thighs, but you may certainly add legs if you should so desire…however, I would avoid white meat of any kind since it will most certainly result in a drier, less flavorful, less enjoyable experience. Also, if you wish to exclude the croutons I’ve described below, I implore you to refrain from ever looking at this recipe again; and please gainfully, joyfully move onto another source for coq au vin - your kind will not be tolerated, let alone understood whilst on this website or in my general vicinity. Besides, the buttery, satisfying crunch of the toasted bread is nothing short of culinary nirvana.