Christmas is all about traditions. Like footie pajamas from Santa and popsicle stick ornaments handmade with love by little hands. Traditions are what make the holidays special. Tattered recipe cards smudged with chocolate. A blizzard of colored sugar over spritz cookies. An old tune that makes you smile. Tradition must be what keeps us coming back to this crazy, stressful thing called Christmas year after year. Without all those tiny nostalgic moments, the story that goes along with that ornament, the first taste of that signature holiday dish, this time of year just wouldn’t be the same.
When I was much younger, one of my favorite holiday traditions was going “downtown.” Chicago, that is. The Saturday before Christmas, we’d bundle up in mittens and scarves and head in to the Windy City. I loved the way the skyline appeared, familiar and unfamiliar at the same time. Buildings blocked the already weakened winter sun, throwing cold shadows across miles of city sidewalks as we walked with a certain quickness in our step, trying to outrun the Jack Frost nipping at our noses.
After pausing for a photo op in front of the tree in Daley Plaza…
We’d walk another couple blocks to my favorite part of the trip – Marshall Fields and their fabulous holiday window displays. Tiny mechanized figures wove an intricate story behind glass that stretched an entire city block. When you’re 6, 7, 8…it was like pure magic.
When our noses where sniffly and our fingers and toes cold as ice, we’d push through the revolving glass doors under that famous clock and step inside to get warmed up. I loved going up to the higher floors and looking down on the Walnut Room with it’s beautiful towering tree, crisp white tablecloths and elegant place settings. It always made me want to trade my blue jeans and gym shoes for a red velvet dress, cream colored tights, and shiny black patent Mary Janes. And if you inhaled real deep, mingling among the sweet, powdery scent of perfume and the deep, earthy smell of leather there was a hint of something delicious in the air….
Boxes of Field’s famous Frango chocolates (handmade in the State Street store until well into the 90s) were always staple at holiday time. Just lifting the lid on that little green box smells like Christmas and memories. We all know what happened to Field’s (sad face) but luckily these little minty chocolate gems are still available at….that other store. I tend to snatch a box when they’re on sale. For nostalgia.
Another thing I tend to snatch up on sale is cookbooks. When I spotted this Marshall Field’s Cookbook in a used bookstore, I just couldn’t resist it. The best part? There’s an entire chapter devoted to treats featuring those tiny, tasty mints.
These Frango Mint Pots de Creme are like chocolate pudding all grown up. While I was a fan of simply stuffing chocolates in my mouth until I was ready to explode when I was younger, now I find it’s fun to take familiar flavors and turn them into something a bit more sophisticated. These creamy individual desserts are just the ticket.
What we have here is basically an ice cream base that’s baked instead of frozen. Milk. Yes. Cream. Of course. Egg yolks for extra richness and yumminess. Hells yes. Sometimes I find custards to be a bit too eggy for my tastes, but this….this is just creamy, minty, chocolatey, melt-in-your mouth perfection. With a generous dollop of fresh whipped cream and a few chocolate shavings, make these and you could have a new holiday tradition on your hands. You’ve been warned. 🙂
FRANGO MINT POTS DE CRÈME (Recipe Source: The Marshall Field’s Cookbook)
- 1 cup whole milk
- 16 Frango mint chocolates, chopped, plus extra for garnish
- 1 1/2 cups heavy cream
- 6 egg yolks
- 1/3 cup granulated sugar
- Fresh whipped cream, for serving
- Preheat oven to 300 degrees and place the rack in the center position. Bring milk to a simmer in a saucepan over medium heat. Add the chopped chocolates and stir until melted. Remove from heat and stir in the cream. Set aside to cool slightly.
- Whisk together the egg yolks and sugar until well combined but not foamy. Slowly pour the chocolate mixture into the egg mixture, stirring constantly. Strain through a fine mesh sieve. Let the mixture rest for ten minutes at room temperature.
- Divide the mixture among six 3/4-cup ramekins. Set the ramekins in a baking dish and place the dish in the oven. Pour hot water into the baking dish to reach about halfway up the sides of the ramekins. Cover the pan with foil and bake for 45 minutes to 1 hour, until just set at the edges but still soft in the center. Do not overbake.
- Remove from the oven and allow to cool. Serve warm, at room temperature, or chilled. The custards can be made up to two days in advance and covered and refrigerated until ready to serve. Serve with whipped cream and chocolate shavings. Serves 6.