pots de creme

Perfect for Valentine's Day, Mexican chocolate pots de creme, adapted from a dish at Carpe Diem restaurant. (Ricardo DeAratanha / Los Angeles Times)

In a medium, nonstick pan, combine the pumpkin seeds and sugar over medium-low heat. Cook, stirring frequently with a heat-resistant spatula, until the sugar is melted and coats the pumpkin seeds. Remove from heat and spread the seeds on a greased or parchment-lined baking sheet so the seeds do not stick together as they cool.

Whipped cream and assembly

1 cup heavy cream

1 teaspoon vanilla extract

2 tablespoons sugar

Pots de crème

Candied pumpkin seeds

Maldon salt or another coarse sea salt

1. In a large bowl using a whisk or hand mixer, beat together the cream with the vanilla extract and sugar to form stiff peaks.

2. Serve the pots de crème with a dollop of whipped cream, a sprinkling of candied pumpkin seeds and a pinch of salt.

Each of 6 servings: 652 calories; 12 grams protein; 49 grams carbohydrates; 3 grams fiber; 50 grams fat; 24 grams saturated fat; 273 mg cholesterol; 40 grams sugar; 59 mg sodium.