Raspberry Pot de Creme Recipe
During our trip to Paris, I'm going to post a lot of French-inspired dishes. To end the week beautifully, let me share with you a typical French sweet treat: pot de creme. I figured this individual dessert can get a little heavy so I "lightened" it up by creating a small cavity in the center and filled it with freshly-crushed raspberries. The acidity from the fruit contrasts wonderfully with the sweetness of the custard.
Sounds easy, no? Get ready to get a lot of ooohs and ahhs with very minimal effort!
Yields: 8 ramekins2 egg yolks
2½ tablespoons granulated sugar
½ teaspoon raspberry extract
⅛ teaspoon salt
¼ cup whole milk
1 cup heavy cream
2 tablespoons raspberry preserves
4 ounces white chocolate, chopped
2 pints fresh raspberries
Preheat the oven to 350°F.
Break the white chocolate bar and cut it into small morsels using a chef's knife.
On the stove, pour the milk and cream into a sauce pan and bring to a boil. Remove from the heat right away and add the chocolate. Keep stirring until the chocolate is melted. Add the pinch of salt. Set aside.
Separately, whisk the egg yolks with the sugar in a mixing bowl until they become pale yellow. Add the raspberry extract and the raspberry preserves and combine the chocolate liquid with the egg mixture by slowly adding a ladle of the chocolate/milk mixture at a time to prevent the yolks from curdling.
Strain through a fine mesh to make sure there are no chunks of chocolate or raspberry seeds left. Fill 8 4-ounce ramekins with the mixture. Place them in a warm water bath in a deep baking pan. The water should go half-way up the side of the ramekins. Cover the dish with a sheet of aluminum foil and bake for 20 minutes. Remove the aluminum cover and bake for an additional 30 minutes. The texture of the cream should be jiggly but not too liquid.
Let the pots de crèmes cool first, then plastic-wrap each individual ramekin and place in the refrigerator for at least an hour. The fat from the cream may pick up some other odors from the refrigerator if the ramekins are not sealed properly.
Place the fresh raspberries in a bowl and mash them until coarsely crushed.
When serving, create a small cavity in the center. Add a spoonful of raspberries in the center and decorate with a dollop of whipped cream if you like and fresh whole raspberries. Finish the decoration by sprinkling a little powdered sugar on each ramekin.
Check out more custard recipes.
You can create the same dessert with other fruits that are in season.
Published By: on September 13, 2013.