Honey Vanilla Pots de Crème
Impossibly delicate honey sweetened vanilla pots de crème with fresh strawberries.
Recipe type: Dessert
Makes: 4 servings
Ingredients
For the Pots de Crème
1 cup whole milk
1 cup heavy cream
1 5-inch vanilla bean, split lengthwise
1/2 teaspoon ground cardamom
4 egg yolks
1/4 cup Nature Nate's Raw & Unfiltered Honey
pinch sea salt
For the Strawberry Topping
1 pint strawberries, hulled and sliced
2 tablespoons Nature Nate's Raw & Unfiltered Honey
2 tablespoons minced tarragon leaves plus more for garnish
Instructions
Preheat oven to 325 degrees F. Set out a 2-inch deep baking pan and fill with 1-inch water.
In a heavy bottomed saucepan, stirring frequently, heat milk and cream over medium high heat until mixture is steamy and small bubbles form along the edges, about 7 minutes. Remove from heat, scrape vanilla beans into mixture, and add the pods, cardamom, and sea salt. Cover; steep 10 minutes.
Whisk to combine egg yolks and honey in a large mixing bowl.
Strain warm cream mixture through a fine mesh sieve and discard vanilla bean pods. Whisking constantly, drizzle strained cream into yolk and honey mixture until base is well combined.
Ladle into 6 ounce ramekins or oven-proof jars. Place ramekins in prepared baking pan, and slide into oven. Bake until edges of custard are just set and a knife inserted in center comes out clean, 60 - 70 minutes. Carefully remove from water bath and set out to cool. Once cool, custard can be covered and chilled in the fridge or served at room temperature.
For the strawberry topping, fold together strawberries, honey, and tarragon. Let sit 10 minutes, then spoon onto custards along with any accumulated juices. Garnish with tarragon leaves and serve.
Pots de crème can be kept in the fridge for a day or two. Add strawberries just before serving.
Impossibly delicate honey sweetened vanilla pots de crème with fresh strawberries.
Recipe type: Dessert
Makes: 4 servings
Ingredients
For the Pots de Crème
1 cup whole milk
1 cup heavy cream
1 5-inch vanilla bean, split lengthwise
1/2 teaspoon ground cardamom
4 egg yolks
1/4 cup Nature Nate's Raw & Unfiltered Honey
pinch sea salt
For the Strawberry Topping
1 pint strawberries, hulled and sliced
2 tablespoons Nature Nate's Raw & Unfiltered Honey
2 tablespoons minced tarragon leaves plus more for garnish
Instructions
Preheat oven to 325 degrees F. Set out a 2-inch deep baking pan and fill with 1-inch water.
In a heavy bottomed saucepan, stirring frequently, heat milk and cream over medium high heat until mixture is steamy and small bubbles form along the edges, about 7 minutes. Remove from heat, scrape vanilla beans into mixture, and add the pods, cardamom, and sea salt. Cover; steep 10 minutes.
Whisk to combine egg yolks and honey in a large mixing bowl.
Strain warm cream mixture through a fine mesh sieve and discard vanilla bean pods. Whisking constantly, drizzle strained cream into yolk and honey mixture until base is well combined.
Ladle into 6 ounce ramekins or oven-proof jars. Place ramekins in prepared baking pan, and slide into oven. Bake until edges of custard are just set and a knife inserted in center comes out clean, 60 - 70 minutes. Carefully remove from water bath and set out to cool. Once cool, custard can be covered and chilled in the fridge or served at room temperature.
For the strawberry topping, fold together strawberries, honey, and tarragon. Let sit 10 minutes, then spoon onto custards along with any accumulated juices. Garnish with tarragon leaves and serve.
Pots de crème can be kept in the fridge for a day or two. Add strawberries just before serving.
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