Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 6 egg yolks
- 6 oz white chocolate, chopped
- 1/2 cup raspberries, fresh or frozen
Special equipment needed:
- 6 ramekins or small jars
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth.
4. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
5. Return the mixture to the saucepan and heat over low heat, stirring constantly, until it thickens and coats the back of a spoon.
6. Remove from heat and stir in the chopped white chocolate until melted and smooth.
7. Add the raspberries to a blender or food processor and blend until smooth.
8. Strain the raspberry puree through a fine-mesh sieve to remove any seeds.
9. Divide the raspberry puree among the ramekins or jars.
10. Pour the white chocolate custard over the raspberry puree, filling each ramekin or jar about 3/4 full.
11. Place the ramekins or jars in a baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins or jars.
12. Bake for 25-30 minutes, or until the custards are set but still slightly jiggly in the center.
13. Remove the ramekins or jars from the water bath and let cool to room temperature.
14. Cover and refrigerate for at least 2 hours, or until chilled and set.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 325°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 385
Fat per serving: 28g
Saturated fat per serving: 16g
Carbohydrates per serving: 29g
Sugar per serving: 28g
Protein per serving: 6g
Sodium per serving: 48mg
Fiber per serving: 1g
Substitutions for ingredients:
- You can use semi-sweet or dark chocolate instead of white chocolate.
- You can use any type of berry puree instead of raspberry.
Variations:
- Add a splash of raspberry liqueur or vanilla extract to the custard mixture for extra flavor.
- Top each pot de crème with whipped cream and fresh raspberries before serving.
- Use different types of chocolate or fruit puree to create different flavor combinations.
Tips and tricks:
- Be careful not to overcook the custard, as it can become grainy or curdled.
- Make sure to strain the raspberry puree to remove any seeds or pulp for a smooth texture.
- To prevent water from getting into the ramekins or jars during baking, cover the baking dish with foil.
Storage instructions:
Cover and refrigerate leftover pot de crème for up to 3 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve the pot de crème in the ramekins or jars, or unmold onto a plate and garnish with fresh raspberries and whipped cream.
Garnishes:
Fresh raspberries, whipped cream, mint leaves.
Pairings:
Serve with a glass of sparkling wine or champagne.
Suggested side dishes:
Fresh fruit salad, shortbread cookies.
Troubleshooting advice:
- If the custard is too thin, it may not have cooked long enough. Return it to the heat and cook until thickened.
- If the custard is grainy or curdled, it may have cooked too long or too hot. Strain the mixture through a fine-mesh sieve to remove any lumps.
Food safety advice:
Make sure to cook the custard to a safe temperature of 160°F to prevent any risk of foodborne illness.
Food history:
Pot de crème is a French dessert that dates back to the 17th century. It is traditionally made with eggs, cream, and sugar, and baked in individual ramekins.
Flavor profiles:
Creamy, sweet, fruity.
Serving suggestions:
Serve as a dessert after a fancy dinner party or romantic dinner for two.
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