Strawberry Pots De Creme Recipes

CHOCOLATE AND STRAWBERRY POT DE CRèME

Steps:

• Chop up the chocolate and place into a blender.
• In a small saucepan over medium heat, combine the milk, cream, egg yolks, granulated sugar, and salt. Whisk together and continue stirring with a spatula while the mixture heats (Don't let the eggs cook at the bottom of the sauce pan. Continue to stir!) Stop when the mixture is about to boil, around 5-6 min, and has thickened.
• Immediately pour the mixture over the chocolate in the blender. Close the lid and blend until smooth. Scrape down the sides of the blender as needed.
• Put a thin layer of strawberry jelly at the bottom of each ramekin, then carefully pour the blended chocolate over the jelly. Place in the refrigerator for 2-3 hours to set.
• Sprinkle some cacao nibs and rock salt sparingly over the Pot de Crème before serving.

ROASTED STRAWBERRY POTS DE CREME

Steps:

• Preheat the oven to 325 degrees F. Blend together 1½ cups of the coconut milk, honey vanilla, cinnamon, and salt.
• Heat the remaining coconut milk in a small saucepan over medium until just beginning to steam. Stir in the gelatin until dissolved, then pour into the blender and process on low speed for 30 seconds.
• Divide between four six-ounce ramekins. Place them in a large baking pan and add 1 inch of water to the bottom, then bake until set, about 60 minutes.
• Meanwhile, combine the strawberries, 2 tablespoons honey, and basil in a baking dish of their own and add to the oven during the last 15 minutes of baking.
• Allow both to cool to room temperature, then puree the strawberries and divide them on top of the pots de creme. Chill before serving.

STRAWBERRY POTS DE CREME

Steps:

• Preheat oven to 275 degrees. In the container of a blender, combine strawberries, sugar and egg yolks. Process until pureed.
• Bring a kettle of water to a boil. Pass strawberry mixture through a fine sieve into a bowl. Add 1 cup cream and Cointreau. Mix well. Divide mixture evenly among four 1-cup ramekins. Place ramekins in a baking dish, and add enough boiling water to come halfway up the sides of ramekins.
• Place baking dish in the oven, and bake until the custard is just set, about 1 hour. Remove from the oven; place ramekins on a rack, and cool. Cover with foil or plastic wrap, and refrigerate at least 6 hours. To serve, pour 1 or 2 tablespoons of cream on top of each custard, so that each time a spoonful is eaten, cream fills the hole.

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.

CHOCOLATE COVERED ROASTED STRAWBERRY POTS DE CREME

Steps:

• Roast StrawberriesPreheat oven to 350°F. In a bowl, combine sliced strawberries with 1 teaspoon of ground ginger and 2 tablespoons of honey. Gently toss to coat and then arrange in a single layer on a parchment-lined sheet pan. Roast strawberries in the oven for 30 minutes. Strawberries are ready when their color has darkened, juices have released and they're fragrant. Remove from oven and let cool. Reduce oven temperature to 325°F.Prepare CustardMeanwhile, in a large mixing bowl with a pouring spout (or 4 cup measuring cup) whisk together egg yolks and 1/4 cup of honey. Set aside. Then, in a saucepan, warm 1 cup of whole milk and 1 cup of heavy cream. Add vanilla, cardamom and ground ginger and stir to combine. Continue to warm until the mixture is steaming and just starting to simmer-about 5-6 minutes. Remove cream mixture from heat.Next, temper the eggs by adding a few tablespoons of the warm cream mixture and stirring till combined. Continue to gradually add the warm cream to the eggs until the mixture is warm to the touch. It should be nearly as warm as the cream mixture. At this point, add the remaining cream mixture to the tempered eggs and whisk until combined.To assemble the pots de creme, arrange a generous layer of the roasted strawberries in the bottom of each ramekin. Next, pour the custard over the strawberries into the ramekins. Fill each nearly full, leaving about 1/4-inch at the top. Place the four ramekins into a 9x11 baking dish with a water bath. The water bath should go a little more than halfway up the sides of the ramekins. Finally, cover the baking dish loosely with foil and place the entire baking dish into a 325°F oven. Bake for 45-60 minutes. The pots de creme will be ready when the edges are set and the center of each ramekin still jiggles slightly. Remove pots de creme from the oven and their water bath and let cool.Once the pots de creme have cooled to almost room temperature, cover each ramekin with plastic wrap and then let chill in the refrigerator for at least 1 hour before serving. The custard will continue to set as it cools.Prepare Chocolate GanacheWhile the pots de creme are cooling, prepare the chocolate ganache. Place the chopped chocolate in a glass bowl. Then, warm the heavy cream in a saucepan over medium-low heat until steam. When the cream is warm, pour over the chocolate and begin to stir. Continue to stir the chocolate until it's completely melted, smooth and glossy. The ganache should be thick, yet easily pourable while warm.Garnish + ServeWhen ready to serve the pots de creme, remove from the fridge and uncover. Pour a few tablespoons of ganache over each of the custards and spread evenly with the back of a spoon. The cold custard will help set the ganache so move quickly to smooth the ganache evenly.Finally, add a little whipped cream to the top of each pot de creme and sprinkle with some chopped crystallized ginger. You may also drizzle each with additional honey too if desired. Serve immediately and enjoy.

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.