Fresh fruit needs a good dessert! I love making these super easy pots de cremes. Just a fancy (french) name for a light set, super luxurious custard. Baked in the oven, in a 'water bath' so to speak (bain marie style, yep - another fancy french name) You can dress these up and down - use fancy ramekins, or as I did - canning jars. I know - before you start screaming "canning jars are not to be used in an oven" I hear you and disagree when using a low oven temp and bain marie (wet) cooking. If you feel safer using ramekins - go for it. By all means, don't discount this recipe in thinking its too hard...its not - I promise and the end results are astounding. Think of a rich custard that is as smooth as silk with a burst of vanilla bean flavor. There are so many flavor variations too - the traditional is chocolate with a bit of liquer and coffee add in too but, I've seen maple ones and salted caramel and even vanilla/lavender... Enjoy! ~Diane
Vanilla Bean Pot de Creme with Raspberries Ingredients:
Instructions:
Recipe Adapted from: Bucheron Photos by: Diane Baker for Canning and Cooking at Home
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