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
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.
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.
Whisk the egg yolks until well combined, then whisk the warm cream mixture into the egg yolks. Divide the mixture into ramekins.
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.
Garnish with a light sprinkle of sea salt, a dollop of whipped cream, and a sprinkling of toasted pine nuts.
Yossy Arefi is a photographer and stylist with a passion for food. During her stint working in restaurant kitchens, Yossy started the blog Apt. 2B Baking Co. where, with her trusty Pentax film camera, she photographs and writes about seasonal desserts and preserves. She currently lives in Brooklyn but will always love her native city of Seattle. Follow her work at apt2bbakingco.blogspot.com & yossyarefi.com.