VANILLA POT DE CREME
Pots de creme are very rich, very thick custards. There is nothing here but vanilla, eggs, and cream, so use the very best you can find. Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/hXBXaw
Provided by DrGaellon
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F Bring a kettle of water to a boil.
- Heat the cream in a small saucepan over medium heat. Split the vanilla bean in half lengthwise and scrape out the sticky seeds inside. Add the seeds and the shell to the cream. Heat until small bubbles form around the edge of the saucepan.
- Meanwhile, beat the egg yolks and sugar with an electric hand mixer on medium-high speed until pale and light, about 2 minutes.
- Add the vanilla extract to the hot cream. Remove and discard the shell of the vanilla bean. Whisking constantly, drizzle the hot cream into the egg yolks.
- Divide the custard among 4 ramekins. Place ramekins into a square baking dish. Pull out the rack of the oven and set the baking dish on it. Pour boiling water into baking dish until it comes halfway up the sides of the ramekins. Carefully slide the rack back into the oven and close the door; bake 30 minutes, until the center of each ramekin is barely set and wiggles slightly when shaken.
- Carefully move the baking dish to a rack and allow custards to cool to room temperature in the water bath. Cover each ramekin with plastic rap and refrigerate overnight. Serve cold with a dollop of barely-sweetened whipped cream.
Nutrition Facts : Calories 281.9, Fat 26.1, SaturatedFat 15.2, Cholesterol 247.5, Sodium 30.1, Carbohydrate 8.6, Sugar 6.6, Protein 3.6
POTS DE CREME
Provided by Ree Drummond : Food Network
Time 20m
Yield 6 to 10 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
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.
EASY POTS DE CREME
A simplified version of pots de creme that is irresistible and takes no time to make!
Provided by Sarah James
Categories World Cuisine Recipes European French
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
- Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g
POTS DE CREME
Looking for an easy recipe to make for your sweetheart? Served in pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening.-Connie Dreyfoos, Cincinnati, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.
Nutrition Facts :
VANILLA POTS DE CREME WITH CHOCOLATE SAUCE
Steps:
- Preheat the oven to 325 degrees. To make the chocolate sauce, place the chocolate in the top of a double boiler set over barely simmering water. Heat, stirring occasionally, until melted. Remove from the heat and whisk in the cream. Coat the bottom of 6 6-ounce ramekins or pots de creme cups with the chocolate sauce and set aside.
- To make the custard, place the milk and cream in a medium saucepan. Scrape the seeds from the vanilla bean into the milk and add the pod. Bring the milk to a boil over medium heat, cover, remove from the heat and let stand 10 minutes. Meanwhile, in a large bowl, whisk together the yolks and sugar until thick and pale yellow. Stirring constantly, whisk the warm milk into the yolks. Add the salt and strain the mixture into a bowl. Let stand for 2 to 3 minutes and skim the foam from the top.
- Ladle the custard into the chocolate-lined molds and place them in a deep baking pan. Pour enough hot water in the pan to come halfway up the sides of the ramekins, and cover the baking pan with aluminum foil. Bake until the pots de creme are just set (they will tremble slightly in the center when shaken) and a small knife inserted into the center comes out clean, about 55 minutes.
- Remove the molds from the water and let cool. Serve the pots de creme in the molds, warm or chilled.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 24 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 14 grams, Sodium 80 milligrams, Sugar 20 grams
CRANBERRY-MASCARPONE POTS DE CREME
Make and share this Cranberry-Mascarpone Pots De Creme recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- You will need 8 pots de creme cups or 6 four-ounce ramekins.
- Lightly butter or spray the cups.
- Add the cranberries to a shallow soup bowl or cereal bowl; pour the brandy or orange juice over them; soak for 30 minutes, then drain and pat dry.
- Divide the cranberries among the prepared cups, arranging them on the bottom.
- Position the oven rack in the middle of the oven; preheat to 325°.
- Whisk eggs briefly in a big bowl, add in the mascarpone, yogurt, sugar, vanilla, and cinnamon; whisk until smooth.
- Place the cups in a large baking pan lined with a dish towel.
- Pour the mixture into the prepared cups, and sprinkle lightly with the grated nutmeg.
- Place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the cups.
- Bake, uncovered, for 30 minutes, or until a knife inserted close to the edge comes out clean.
- Remove the cups from the pan with a dish towel.
- Cool completely and serve at room temperature or refrigerate for up to 24 hours.
Nutrition Facts : Calories 159, Fat 3.8, SaturatedFat 1.6, Cholesterol 110.7, Sodium 52.9, Carbohydrate 20.1, Fiber 0.6, Sugar 19.1, Protein 4.5
CHOCOLATE POTS DE CRèME (COOKING FOR 2)
Don't let the French name fool you-these might be the quickest, easiest desserts you'll ever make (and if you're wondering, it's pronounced "poh-deh-crem"). Pots de crème are surprisingly simple baked custards, and this indulgent chocolate version is the ideal for a date night at home. They're sophisticated, rich and elegant and sized just right.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 2
Number Of Ingredients 7
Steps:
- Place chocolate chips, sugar, salt and vanilla in blender.
- In small microwavable bowl, microwave whipping cream uncovered on High, in 20-second increments, 1 to 2 minutes or until cream begins to boil. Pour hot cream into blender; cover and blend until smooth.
- Pour chocolate mixture into 2 small dessert bowls. Cover and refrigerate at least 2 hours until set and cold. Garnish with sweetened whipped cream and chocolate curls.
Nutrition Facts : Calories 410, Carbohydrate 32 g, Cholesterol 65 mg, Fat 6, Fiber 1 g, Protein 3 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 30 g, TransFat 1/2 g
VANILLA POTS DE CREME WITH CRANBERRY PORT COMPOTE
Yield 8
Number Of Ingredients 10
Steps:
- Cranberry Port Compote: -In a saucepan bring port, sugar and cinnamon to a boil over medium heat; boil until syrupy and reduced to 2/3cup; takes about 13 minutes -Add cranberries and simmer, stirring occasionally until split and slightly wrinkled but still whole; about 6 minutes then cool -In saucepan heat 10% cream and whipping cream over medium heat until bubbles form around edge -In bowl, whisk egg yolks with sugar; gradually add cream then vanilla -Skim off foam -Pour into 6-8oz ramekins or custard cups -Place in large shallow baking pan and pour enough boiling water to come halfway up sides of cups -Bake for about 35 minutes; if knife is inserted it should come out clean -Remove cups from pan and let cool on rack; cover and refridgerate until chilled
More about "vanilla pots de creme with cranberry port compote recipes"
VANILLA-BEAN POTS DE CRèME RECIPE | BON APPéTIT
From bonappetit.com
5/5 (3)Estimated Reading Time 2 minsServings 24
- Place a rack in middle of oven and preheat to 300°. Combine cream, milk, and salt in a large saucepan; scrape in vanilla seeds and add pod. Bring to a simmer over medium heat, stirring occasionally.
- Meanwhile, whisk egg yolks and sugar in a large bowl until yolks look a shade lighter in color, about 4 minutes. Whisking constantly, gradually pour hot cream mixture into yolk mixture; whisk until smooth. Strain through a fine-mesh sieve into a large pitcher.
- Set ramekins in a roasting pan or large baking dish and divide custard among ramekins. Place roasting pan in oven and carefully pour in hot water to come halfway up sides of ramekins.
- Bake custards until set around the edges but still wobbly in the center, 25–30 minutes. Let cool 5 minutes in water bath, then transfer to a wire rack and let cool completely. Chill until cold, at least 4 hours.
VANILLA BEAN POTS DE CREME - ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (3)Category DessertCuisine FrenchTotal Time 10 hrs
- Combine cream, milk, and 5 tablespoons (1/4 cup + 1 tablespoon) of the sugar. Split the vanilla bean in half lengthwise, scrape the vanilla seeds into the cream, and drop in the empty pod as well. Heat mixture until it’s hot to touch and sugar has dissolved, then remove the pan from the heat, cover, and let it steep for an hour (if possible).
- Whisk the egg yolks and remaining ¼ cup sugar together. Re-heat the cream mixture till it’s warm to the touch — not hot. Slowly whisk a small amount of the cream mixture into the yolks to temper them. Continue adding the warm cream until all of it has been added. Strain the entire mixture through a fine mesh strainer into a pitcher or large measuring cup. At this point, the mixture can be refrigerated for several days.
- Place rack in center of oven and preheat oven to 300º. Bring a teapot filled with water to a boil. Place pot de creme molds (see notes above) in a large deep baking pan (a 9×13-inch pan should fit all of the molds). Place the baking pan on a sheet pan: This will provide double the insulation so the custards can cook evenly and slowly. Gently stir the custard, then fill each vessel with it. Cover each mold with a lid or wrap each ramekin in plastic wrap — if this worries you, can simply bake the ramekins uncovered. It works fine.
- Place pan in the oven leaving a few inches sticking out to allow you to pour in the hot water from the teapot: pour in water to come in halfway to two-thirds up the sides of the molds. Place in the oven and bake for 30 to 55 minutes — the cooking time will vary depending on the size of the vessel and if the custard was refrigerated or not. To test, reach into the oven and using a tea towel to protect your hand, gently shake one of the molds — the custard should be set, but will still jiggle slightly, like gelatin. Remove the molds from the hot water and place on a cooling rack.
WHITE PEPPER POTS DE CRèME WITH RHUBARB CHERRY COMPOTE
From canadianliving.com
CRANBERRY TRE STELLE® MASCARPONE POTS DE CRèME
From trestelle.ca
SOUS VIDE VANILLA BEAN POTS DE CRèME WITH FRESH CITRUS COMPOTE
From intheraw.com
HOW TO MAKE VANILLA POTS DE CRèME WITH BLACKBERRY GELéE - BEST …
From charlestonmag.com
CHOCOLATE POTS DE CRèME - VANILLA AND BEAN
From vanillaandbean.com
DARK CHOCOLATE POTS DE CREME WITH PORT WINE SAUCE - REDPATH …
From redpathsugar.com
CLASSIC FRENCH CHOCOLATE POTS DE CRèME - PARDON YOUR FRENCH
From pardonyourfrench.com
VANILLA BEAN POTS DE CRèME - TEATIME MAGAZINE
From teatimemagazine.com
CRANBERRY-ORANGE COMPOTE WITH PORT RECIPE | MYRECIPES
From myrecipes.com
VANILLA POT DE CRèME RECIPE — GLEN & FRIENDS COOKING
From legourmet.tv
CRANBERRY-MASCARPONE POTS DE CRèME - BAKING OBSESSION
From bakingobsession.com
CHOCOLATE POT DE CRèME (EASY) - THE DARING GOURMET
From daringgourmet.com
MATCHA POTS DE CRèME WITH BLUEBERRY COMPOTE RECIPE - BON …
From bonappetit.com
{NO BAKE} VANILLA BEAN POTS DE CREME WITH FRESH CHERRY SAUCE
From boulderlocavore.com
VANILLA POTS DE CRèME WITH CRANBERRY PORT COMPOTE RECIPE | EAT …
From eatyourbooks.com
VANILLA POTS DE CREME - FAMILYSTYLE FOOD
From familystylefood.com
RECIPE: VANILLA POTS DE CRèME - THE NEW YORK TIMES
From nytimes.com
BEST POTS DE CREME RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHOCOLATE POT DE CRèME RECIPE | THE RECIPE CRITIC
From therecipecritic.com
QUICK POTS DE CRèME - KING ARTHUR BAKING
From kingarthurbaking.com
VANILLA POTS DE CREME - BAKING BITES
From bakingbites.com
VANILLA POTS DE CREME : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
CHOCOLATE POTS DE CRèME | RICARDO
From ricardocuisine.com
DOUBLE VANILLA POTS DE CREME RECIPE - SIDECHEF
From sidechef.com
RASPBERRY AND CHOCOLATE “POTS DE CRèME” | RICARDO
From ricardocuisine.com
CHOCOLATE AND VANILLA POT DE CREME - WHAT'S GABY COOKING
From whatsgabycooking.com
WHITE CHOCOLATE AND CRANBERRY POT DE CREME - BETTER HOMES
From bhg.com
HOW TO: VANILLA POT DE CREME | KCET
From kcet.org
PETITS POTS DE CRèME, THE FRENCH WAY - LA TARTINE GOURMANDE
From latartinegourmande.com
HOW TO MAKE FRENCH CHOCOLATE POTS DE CRèME - FOOD NOUVEAU
From foodnouveau.com
VANILLA POTS DE CRèME & DARK CHOCOLATE & ROASTED ALMONDS …
From myrecipes.com
HONEY VANILLA POTS DE CRèME - LOVE AND OLIVE OIL
From loveandoliveoil.com
CRANBERRY-PORT COMPOTE | RECIPE | FOOD & STYLE
From foodandstyle.com
CLASSIC PANCAKES WITH CRANBERRY COMPOTE - MARIANI WALNUTMILK
From marianiwalnutmilk.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love