Vanilla-Scented Pots De Creme With Raspberries |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This recipe comes from Perla Meyers' How to Peel a Peach... I'm going to try it for desert on Father's Day. Sounds delicious! The author says you can also add some lemon zest to the custard and serve it with blueberries instead of raspberries. Ingredients:
3/4 cup whole milk |
1/2 cup heavy cream |
2 extra large eggs |
2 extra-large egg yolks |
1/3 cup sugar |
1 teaspoon vanilla extract |
fresh raspberries or blueberries or strawberries or blackberry |
Directions:
1. Preheat the oven to 350°F Heat the milk and cream together in a saucepan and keep warm.
2. Combine the whole eggs, egg yolks, sugar, and vanilla in a bowl and whisk until fluffy and pale yellow. Add the warm milk-cream mixture and whisk until well blended. Pour the custard into six 4-oz. porcelain ramekins.
3. Place the ramekins in a heavy baking dish, fill the dish with enough boiling water to reach halfway up the sides of the ramekins, and bake for 15 minutes or until the tip of a knife comes out clean. Do not overcook; the centers should remain slightly soft. Remove from the oven and from the water bath and let cool. Refrigerate for 2 to 4 hours before serving.
4. Top with fresh raspberries or other spring berries, and serve lightly chilled.
|
|