Raspberry Pots De Creme Recipe For National Pots De Creme Day
|
August 27th is National Pots De Crème Day, celebrating one of the three classic custards of France. The other two are crème brûlée and crème caramel. Here’s more about the differences. A note about pots de crème (plural) versus pot de crème (singular): Since the custard is always made in a batch of four or more pots (or small dishes), the recipe is referred to in its plural form. If you are speaking about a single pot, you should use the singular form, e.g., “He really enjoyed his pot de crème for dessert.” > The history of pots de crème. > Julia Child’s chocolate pots de crème recipe. > Key lime pots de crème recipe. > The different types of custard. Prep time is 15 minutes and cook time is 55 minutes plus 3 hours of cooling. Thanks to Driscoll’s for the recipe, which uses Driscoll’s top-quality raspberries. Preparation 1. BRING a large saucepan of water to a boil over high heat. Preheat the oven to 350°F. Meanwhile… 2. PURÉE 2 cups of raspberries and strain them through a fine mesh sieve to remove the seeds. You should have 2/3 cup of seedless purée. 3. HEAT 2 cups of heavy cream, the raspberry purée, and the vanilla in a small saucepan, just to a simmer. Remove from the heat and set aside. 4. WHISK together in a medium bowl the eggs, egg yolks, and sugar. While whisking constantly, slowly add 1 cup of the cream mixture to the egg mixture until blended. Add the egg mixture back to the cream mixture, whisking until evenly blended. 5. EVENLY DIVIDE the mixture between four 6- to 8-ounce ramekins and place them in a large baking dish. Add boiling water to the baking dish until it reaches halfway up the ramekins. 6. CAREFULLY PLACE the dish in the oven and bake for 50 minutes or until the centers are just set. Remove from the oven and place the ramekins on a wire rack to cool. 7. CHILL completely in the refrigerator for about 3 hours. |
|
|
|
|
||
