Chai Pots De Creme Recipes
CHAI POTS DE CRèME
Categories Milk/Cream Egg Ginger Dessert Bake Christmas Thanksgiving Spice Fall Winter Cinnamon Clove Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For custard:
- Combine first 7 ingredients in medium saucepan. Bring to boil. Remove from heat; cover and let steep 15 minutes to develop flavor.
- Preheat oven to 325°F. Place six 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Pour cream mixture through fine strainer into medium bowl. Discard solids in strainer.
- Whisk egg yolks, brown sugar, and orange peel in 4-cup measuring cup to blend well. Gradually whisk in cream mixture. Pour custard into custard cups, dividing equally (cups will not be full). Pour enough hot water into baking pan to come halfway up sides of custard cups. Cover baking pan with foil. Pierce foil in several places with skewer to allow steam to escape.
- Bake custards until softly set (centers will move slightly when cups are shaken gently), about 30 minutes. Remove custards from water. Cool on rack. Chill until cold, about 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)
- For topping:
- Beat whipping cream and sugar in medium bowl until soft peaks form. Place dollop of whipped cream atop each pot de crème and serve.
CHAI POTS DE CRèME
Haven't tried this one yet. From Bon Appetit, Jan 2002. Can be made day ahead but needs no less than 4-hour chill time.
Provided by Julie Bs Hive
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For Custard:
- Combine first 7 ingredients in medium saucepan. Bring to boil. Remove from heat; cover and let steep 15 minutes to develop flavor.
- Preheat oven to 325 degrees (F). Place six 3/4-cup custard cups or ramekins in a 13x9x2-inch metal baking pan. Pour cream mixture through a fine strainer into a medium bowl. Discard solids in strainer.
- Whisk egg yolks, brown sugar, and orange peel in a 4-cup measuring cup to blend well. Gradually whisk in cream mixture. Pour custard into custard cups, dividing equally (cups will not be full). Pour enough hot water into baking pan to come halfway up sides of custard cups. Cover baking pan with foil. Pierce foil in several places with skewer to allow steam to escape.
- Bake custards until softly set (centers will move slightly when cups are shaken gently), about 30 minutes. Remove custards from water. Cool on rack. Chill until cold, about 4 hours. (Can be made 1 day ahead. Cover; keep chilled.).
- For Topping:
- Beat whipping cream and sugar in medium bowl until soft peaks form. Place dollop of whipped cream atop each pot de creme and serve.
Nutrition Facts : Calories 386.5, Fat 33.7, SaturatedFat 20.1, Cholesterol 252.6, Sodium 56.7, Carbohydrate 17.8, Sugar 15.3, Protein 4.8
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- Place the milk, cinnamon sticks, cardamom pods, and ground ginger in a medium saucepan. Bring the milk to a simmer, so that bubbles just start to appear along the edges, but it does not come to a full boil. Once the milk is simmering, remove the pan from the heat, cover it with a lid, and let it sit for 30 minutes to infuse the milk with flavor.
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