Vanilla Bean Pot de Creme with Raspberries

Vanilla Bean Pot De Creme with Raspberries

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:

• 2 1/2 cups heavy cream
• 2/3 cup milk
• 9 tablespoons sugar, divided
• 1 tablespoon vanilla bean paste
• 6 egg yolks

Instructions:

• Preheat oven to 300. (You will be using a 9x13 baking pan to hold all the molds and approx twelve 4-to 6ounce jars/vessles to hold the custard.) 
  
• Combine cream, milk, vanilla bean paste and 5 tablespoons of the sugar.  Heat mixture until it's hot and the sugar has dissolved, remove sauce pan from heat.  Set aside.
• Whisk the egg yolks and remaining sugar together.  The cream mixture should be warm to the touch — not hot before proceeding to next step.  (or you will cook the eggs) 
• 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. 
• Bring a teapot filled with water to a boil. Place pot de creme vessels in a large deep baking pan lined with parchment paper, if preferred. We want the custards to cook evenly and slowly. 
• Gently stir the custard, then fill each vessel with it. Add hot water until the water is halfway to two-thirds up the sides of molds. Cover baking pan with a  'lid' of tin-foil to seal in steam. 
  
• Place in the oven and bake for 30 to 55 minutes — the cooking time will vary depending on the size of the vessel. To test, reach into the oven and using a kitchen 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.
  
• Let cool, then refrigerate, covered for at least 8 hours before serving
• Top with a fresh fruit compote or serve with fresh berries (I use raspberries) 

Recipe Adapted from: Bucheron 
Photos by: Diane Baker for Canning and Cooking at Home 

...pot de creme "little pot of creamy custard"