Pots de Crème- great for valentines day...
Makes about 16-18 small pots or 6-8 ramekins
The cute little pots for pots de crème are available at most cookware store or online. They are also great for serving small portions of eggs.
3 cups heavy cream (you can substitute 1 1/2 cup heavy cream and 1 1/2 cup milk if you must)
1 Tablespoon vanilla extract
6 egg yolks (to use extra whites make a soufflé or egg white omelet)
1/2 cup sugar
Preheat oven to 325
Into a non stick sauce pan, add the cream and vanilla. Heat mixture enough to bring to just below a boil then remove from heat (add optional flavorings here if using- you can also strain the mixture at this point if necessary) set aside to cool to closer to room temp.
In a stand mixer fitted with a whisk attachment, whisk the egg yolks and sugar on high for a minute or until the eggs turn a lighter yellow. Slowly pour in the cream mixture and stir to combine.
Pour the mixture into pots de crème molds or ramekins. Place in a large roasting dish (I place the roasting dish in the oven before adding water) and fill the dish with warm water until the water is about halfway up the sides of the pots. Bake for 25-35 minutes or until set and jiggly. The time will depend on the size of the pots.
Variations- add to the warm cream 3 tablespoons of roasted espresso, the citrus zest from one lemon, lime or orange (which you might want to strain out after it has infused its flavor) or a bit of chocolate or nutella for flavor.
Makes about 16-18 small pots or 6-8 ramekins
The cute little pots for pots de crème are available at most cookware store or online. They are also great for serving small portions of eggs.
3 cups heavy cream (you can substitute 1 1/2 cup heavy cream and 1 1/2 cup milk if you must)
1 Tablespoon vanilla extract
6 egg yolks (to use extra whites make a soufflé or egg white omelet)
1/2 cup sugar
Preheat oven to 325
Into a non stick sauce pan, add the cream and vanilla. Heat mixture enough to bring to just below a boil then remove from heat (add optional flavorings here if using- you can also strain the mixture at this point if necessary) set aside to cool to closer to room temp.
In a stand mixer fitted with a whisk attachment, whisk the egg yolks and sugar on high for a minute or until the eggs turn a lighter yellow. Slowly pour in the cream mixture and stir to combine.
Pour the mixture into pots de crème molds or ramekins. Place in a large roasting dish (I place the roasting dish in the oven before adding water) and fill the dish with warm water until the water is about halfway up the sides of the pots. Bake for 25-35 minutes or until set and jiggly. The time will depend on the size of the pots.
Variations- add to the warm cream 3 tablespoons of roasted espresso, the citrus zest from one lemon, lime or orange (which you might want to strain out after it has infused its flavor) or a bit of chocolate or nutella for flavor.
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