Pot De Creme Stuffed Meringue With Blue Raspberry Reduction Recipes

POT DE CREME

Steps:

• Preheat oven to 325 degrees F.
• Place the milk and vanilla bean in a saucepan, over medium flame, bring to boil. In separate bowl, beat the yolks with sugar. Pour the hot vanilla-milk into the yolk/sugar mixture, and stir.
• Baking pot de creme: Bring a pot of water to boil. Fill ramekins to 3/4 full with custard mixture, cover the ramekin with aluminum foil. Line a hotel pan or sheet pan with parchment paper, place ramekins in it, slide the pan into the oven and fill the pan with the boiling water, to halfway up the sides if the ramekins. Check custard occasionally to make sure the hot water doesn't boil, if it boils at any point, turn the oven down immediately. If the pot de creme gets to hot it will curdle. It takes about 40 minutes to cook, and cream should be smooth. Remove the ramekins from bain-marie, take off the lids and refrigerate until completely chilled.

RASPBERRY ROSE POTS DE CREME

Steps:

• Special equipment: 4 (4 to 5-ounce) ramekins
• *Can be found at specialty gourmet markets
• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
• In a medium saucepan, heat the cream, milk, and rose water over medium-low heat until warm, about 4 minutes.
• In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth. Slowly whisk in the milk mixture. Stir in the mashed raspberries. Using a ladle, divide the mixture between 4 ramekins. Place the ramekins in an 8 by 8-inch baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set. Remove the pan from the oven and allow the ramekins to cool while still in the water, about 1 hour. Remove the ramekins from the water and refrigerate for at least 2 hours until set.
• Serve with a packet of carbonated candy.

POT DE CREME

Steps:

• Place rack in the center of the oven and preheat the oven to 375 degrees F.
• Melt the chocolate in a medium heatproof bowl set over gently simmering water. When the chocolate is almost melted, turn off the heat and let stand until completely melted.
• Meanwhile, in a medium saute pan, scald the cream and milk. Watch carefully as cream will boil over.
• In a medium mixing bowl, whisk together the egg yolks, sugar, and salt until the sugar is completely dissolved. Slowly whisk the hot cream mixture into the yolks. If you add the hot cream mixture too quickly, the egg yolks could cook and leave undesirable cooked egg particles.
• Remove the melted chocolate from the stove and pour the hot cream mixture through a fine mesh strainer into the melted chocolate. Whisk until well combined and smooth.
• Ladle the mixture into 6 (3/4-cup) ramekins. Line the bottom of a baking pan with a clean kitchen towel or paper towels. Place the filled ramekins in the baking dish on the towel. Pour in enough hot water to reach halfway up the sides of the ramekins. Cover the entire pan with aluminum foil and place in the oven. Bake until mixture around the edges of the ramekin is firm when lightly shaken, about 35 minutes. (Baking time will vary depending on depth and width of ramekins.) The center of the Pot de Cremes may still jiggle slightly when shaken, but that is okay, it will firm up as it chills.
• Carefully remove the ramekins from the baking pan, wipe dry and allow to cool. Once cooled, refrigerate until firm, about 2 to 3 hours.
• To serve, spoon some White Chocolate Whipped Cream into the ramekin and garnish with some grated chocolate.
• Melt the white chocolate in a double boiler over barely simmering water, stirring occasionally. Once melted, remove from the heat and cool to room temperature.
• Whip the cream in a chilled bowl to soft peaks. Fold in the cooled chocolate and beat to stiff peaks.

POTS DE CREME

Steps:

• In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.

LEMON MERINGUE POTS DE CRèME

Steps:

• Heat half-and-half to just under a boil in a heavy-bottomed saucepan or a double boiler. In a mixing bowl, combine egg yolks, 3/4 cup sugar, cornstarch and salt. Whisk well until creamy, a minute or two.
• Slowly whisk 1/2 cup of hot half-and-half into egg-sugar mixture, then add remaining half-and-half and mix well. Pour back into saucepan and cook over medium heat, whisking continuously, until custard is thick, about 5 minutes. Remove from heat and whisk in butter, lemon zest and lemon juice. Spoon custard into 6 4-ounce ramekins. Cover with plastic wrap and refrigerate for at least 2 hours, and up to several hours. (May be done even a day ahead.)
• Combine chopped pistachios with 1 tablespoon sugar. Heat oven to 350 degrees. Put egg whites in mixing bowl and add 3 remaining tablespoons sugar. Beat whites to stiff peaks. Spoon a pile of meringue onto each custard-filled ramekin, using all the meringue. Sprinkle with pistachio-sugar mixture. Bake for 10 to 15 minutes, until the tops are browned. (May be baked just before guests arrive, then kept at room temperature until time for dessert.)

CHOCOLATE POTS DE CRèME

Steps:

• Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
• Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)