These treats are cheap, since you probably have the ingredients already.

Fancy is a deceptive thing. Custard wows pretty easily, but if you avoid a few pitfalls it’s generally not hard.

This creamy duo only takes about 10 minutes to mix up, and takes care of itself in the oven. Don’t forget about the dessert during this summer’s barbecue season.

Pies and brownies will only take you so far. The most important thing to remember is to temper the eggs by adding the hot cream very very slowly and in a steady stream.

Never stop whisking as you pour otherwise you’ll get scrambled eggs. This is great with abit of whipped cream, homemade or not.

I also like a little honey syrup to bring a light sweetness. This dessert is cheap to make too, since you probably already have most of the ingredients on hand.

Spiced Chocolate Pot de Creme

1 4 oz bar bittersweet chocolate

2 tbsp sugar

4 room temperature eggs

1 tbsp vanilla extract

1/8 tsp salt

2 cups heavy cream

1 tbsp cinnamon

fresh grated nutmeg

Finely chop the chocolate and combine it with the sugar, eggs, vanilla and salt then whisk lightly in a non reactive bowl. In a separate saucepan scald the milk and spices. In a very slow and steady stream add the hot milk to the bowl while whisking constantly. Be careful to go very slow or else it will curdle.  Allow mixture to cool then  pour into ramekins and place in a large baking dish. Fill dish with water until it is halfway up the sides of the ramekins. Be careful not to get water in the ramekins. Bake at 375 degrees for 30 to 35 minutes or until set. Chill and serve with whipped cream.

White Chocolate Pot de Creme

1 4 oz bar white chocolate

2 tbsp sugar

4 room temperature eggs

¼ cup banana rum

1/8 tsp salt

2 cups heavy cream

Prepare the same way as the Spiced Chocolate Pot de Crème, but without the spices.

Anytime I have chocolate I like to have it with Brachetto d’Acqui, a sparkling red dessert wine from northern Italy. This sweet wine is tailor made to compliment chocolate and is light enough to cut through creamy custard. It is also best served chilled. The most common brand in our area is Rosa Regale from Banfi and it pops with the taste of luscious sweet strawberries. So get a flute and a ramekin and enjoy some custard today. You’ll be glad you did!

Joey Schmidt, or ‘JFL,’ is a Certified Sommelier, Bar Menu Consultant, and local Culinary Graduate. He is also the Head Mixologist for 100.5 FM’s Richard Dixon Show and Rated R Cocktails. Listen for him most Tuesdays from 4 to 6 p.m., each Friday at 5:30 p.m. and visit his website at Ratedrcocktails.com