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Author Notes: Pots de crème is my husband’s favorite dessert, and while he will always choose chocolate over anything else, I like to try different flavor combinations. The technique for this dessert is adapted from Cooks Illustrated’s Chocolate Pots de Crème, and uses a stovetop technique rather than baking the custard in a water bath. This is perfect for summer when you don’t really want to turn on your oven. - drbabs
Food52 Review: Drbabs' pots de creme are a wonderfully soft and smooth dessert which bring the flavor of raspberry to the forefront. It takes little time to prepare but makes enough for a crowd and the combination of raspberry and almond is delightful. Make sure your custard reaches the desired temperature range for optimal thickening and if you feel it has not sufficiently set overnight, try letting it sit for up to another 48 hours (it will firm up slightly as time goes on). - Annie "Smalls" —Annie "Smalls"
- 1 pint raspberries
- 5 large egg yolks
- ¾ cup sugar
- ¼ teaspoon kosher salt
- 1 cup heavy cream
- 1 cup half-and-half
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Optional for serving: grated bittersweet chocolate, barely sweetened whipped cream
- Whir raspberries in a food processor till liquified. Strain through fine mesh strainer into large bowl, pressing down on the berries so that you extract as much juice as possible, and set aside.
- Whisk egg yolks, sugar and salt in a medium bowl until combined. Whisk in cream and half-and-half. Pour into saucepan and cook over medium low heat, stirring constantly and scraping the bottom of the pot until custard is thick and silky, about 10 minutes. It will register 175-180 on an instant-read thermometer and will leave a neat line when you run your finger down the back of the spoon. Remove from heat immediately.
- Strain custard into the bowl with the strained raspberries. Add vanilla and almond extracts, and gently whisk together until raspberry puree is thoroughly blended into custard and the custard is a lovely pink color.
- Pour custard into individual ramekins and let cool to room temperature. Cover and chill for 4 hours or overnight.
- Serve with a blob of barely sweetened whipped cream with a little grated chocolate sprinkled over if desired.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Berry Recipe
- This recipe was entered in the contest for Your Best Raspberries