Juniper and Honey Pot de Créme

By • December 23, 2013 • 11 Comments

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Author Notes: This classic French dessert sounds impressive, but it's particularly simple to make. Chocolate pot de crème are quite common, and quite delicious, but the woodsy, citrusy flavor of dried juniper berries and sweet honey are a particularly nice combination. If you’d prefer to skip the juniper, you can infuse the cream mixture with another spice or skip it altogether. Yossy Arefi

Serves 4 to 6

  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 cup mild-flavored honey
  • 2 tablespoons dried juniper berries, lightly crushed
  • 6 large egg yolks
  • Whipped cream, sea salt, and toasted pine nuts to serve
  1. In a medium saucepan combine the heavy cream, milk, honey, juniper berries, and salt. Bring to a low simmer and turn off the heat. Let steep for 30 minutes then strain out the berries.
  2. While the cream steeps, preheat theoven to 300° F, put a kettle of water on to boil, and arrange 4 to 6 ramekins in a baking dish.
  3. Whisk the egg yolks until well combined, then whisk the warm cream mixture into the egg yolks. Divide the mixture into ramekins.
  4. Put the baking dish onto the oven rack and fill the dish with about 1 inch of boiling water; the water should reach about halfway up the ramekins. Tent the dish with foil and bake for 40 50 minutes or until the custards are set, but jiggle slightly in the center. Cool the custards for at least 2 hours and up to overnight before serving.
  5. Garnish with a light sprinkle of sea salt, a dollop of whipped cream, and a sprinkling of toasted pine nuts.
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11 months ago Christine

Made this last night and it was yummy but way too sweet for my taste. I would cut the honey by half next time.

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11 months ago Louise

I made this for dinner guests last night, and it was absolutely delicious. You get an initial bump of juniper but mostly this lovely honey-flavored creamy goodness. I crushed the berries with the flat of my knife for extra flavor before steeping. As to the salt (unspecified amount), I used 1/3 tsp. And garnished with toasted pine nuts only, no extra salt (only because I forgot), but some flaky sea salt would have been terrific, and I'll try that next time.

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12 months ago arcane54

I made this for New Year's Eve too and it was wonderful -- rich, subtle flavors of honey and juniper berries (which I may crush next time to extract more flavor). I also added some saffron to the cream which turned it a beautiful golden yellow and added a third layer of flavor. The salt and pine nut garnish are a perfect complement. Thank you yossi!

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12 months ago NancyK

I made this for NYE but not sure that the juniper berries made a difference. What else should I use them for?

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12 months ago valerie gillman

is there any reason we shouldn't pick our own from a Juniper tree?

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12 months ago neighome

What a creative flavor combination! The recipe was easy to follow and quite delicious. I love the way the nuts emphasis the piney note of the juniper berries. I might reduce the honey by a teaspoon or two next time, as I prefer less sweetness. @NancyK, I didn't use any salt in the cream, just sprinkled some on top prior to serving.

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12 months ago NancyK

How much salt is added to the cream, milk honey mixture for steeping? It sounds strange but I'm going to try it tomorrow.

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12 months ago Yossy Arefi

Hi Nancy, a tiny pinch of salt helps to enhance the flavors in the desserts

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12 months ago NancyK

Where can I buy juniper berries?

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12 months ago Barbaralhomme

Almost any good grocery. Spice island, McCormick , whole foods..... In the spice& herb section. Look like dried cranberries,dried cherries usually jarred.

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12 months ago SunBunny

Looks completely enticing. I'm going to try this.