NUTS ABOUT FLOWERS: VALENTINE POT DE CREME

Some people dismiss flowers as a frivolous gift, a vapid, transient indulgence that withers and dies as quickly as an impulsive love...

I am not one of those people.

When I last got the flu, I stayed in bed and googled varieties of hybrid and English roses, fantasizing about which ones would fill my nonexistent future garden. My hypothetical wedding date could be determined by the blooming season of peonies (April for the Northern hemisphere, November for the Southern). I kill almost everything I try to plant, so I have a soft spot for the hearty architecture of succulents. I love flowers. So whenever Valentine's Day comes rolling around, my dad, or brother, or for the past 3 years, my boyfriend notices that yearning look I have every time I walk past the florists. It's on a Liz Lemon "I want to go to there" level. To stem my craving, I've gone ahead and put flowers in my Valentine's Day desserts: pistachio with rosewater (and a dusting of cardamom), and almond with lavender, all topped with honey whipped cream. The crunch of the nuts, the subtle tint or lavender or rose, and the luscious texture of the pot de creme all make for an unexpected, and delicious dessert. Enjoy, and Happy Valentine's day!

Pistachio Rosewater Pot de Creme

For 4 servings

2 cups heavy cream
1/4 cup raw pistachios (the greener the better), pulverized somewhere between finely chopped and dust.

1 1/2 teaspoon rosewater

1/2 teaspoon vanilla extract
6 large egg yolks, room temperature
3 tablespoons sugar

For the Whipped cream

1 cup heavy cream

1 tablespoon honey

1 teaspoon vanilla extract

Position rack in center of oven and preheat to 325°F. Arrange 4 custard cups or espresso cups in deep pan (at least 2 inches). Combine the whipping cream and pistachios in a medium saucepan. Bring almost to simmer over medium heat, whisking until the cream is slightly colored by the pistachios. Whisk egg yolks and sugar in large bowl and gradually whisk in hot cream mixture. Whisk in the rosewater and vanilla extract.

Divide the custard equally among cups. Pour enough hot water into the pan so it comes halfway up sides of cups. Bake custards until just set around edges but still jiggly in center, about 20-25 minutes. If you're not sure, take a cup out and lightly drop it. If it jiggles in the center, but remains firm around the edges and doesn't slosh about, you're good. Remove the cups from the water and press a little plastic wrap into the custard, to prevent the a skin from forming. Refrigerate to set up to a day ahead. To make the cream, whip all of the ingredients together slowly, until the cream forms soft, voluptuous peaks. Spoon whipped cream atop custards, sprinkle with a little cardamom, and serve.

For 4 servings

2 cups heavy cream
1/4 cup raw almonds, lightly toasted then pulverized somewhere between finely chopped and dust.

1 teaspoon dried lavender

1 teaspoon vanilla extract
6 large egg yolks, room temperature
3 tablespoons sugar

For the Whipped cream

1 cup heavy cream

1 tablespoon honey

1 teaspoon vanilla extract

Position rack in center of oven and preheat to 325°F. Arrange 4 custard cups or espresso cups in deep pan (at least 2 inches). Combine the whipping cream, lavender, and almonds in a medium saucepan. Bring almost to simmer over medium heat, whisking until the cream is slightly colored by the almonds. Whisk egg yolks and sugar in large bowl and gradually whisk in hot cream mixture. Whisk in vanilla extract.

Divide the custard equally among cups. Pour enough hot water into the pan so it comes halfway up sides of cups. Bake custards until just set around edges but still jiggly in center, about 20-25 minutes. If you're not sure, take a cup out and lightly drop it. If it jiggles in the center, but remains firm around the edges and doesn't slosh about, you're good. Remove the cups from the water and press a little plastic wrap into the custard, to prevent the a skin from forming. Refrigerate to set up to a day ahead. To make the cream, whip all of the ingredients together slowly, until the cream forms soft, voluptuous peaks. Spoon whipped cream atop custards and serve.