Pot de crème is a baked custard - and therefore requires a bit more patience than it's quicker stovetop/cold set counterparts. It must slowly set in a low oven to achieve a silky texture, and most often is served chilled (so yes, more waiting). But the short ingredient list and easy method more than make up for it - it's a great dinner party friendly/make ahead dessert. —Erin McDowell
4-6 servings, depending on the size of the vessel
2 1/4 cups
In This Recipe
In a small pot, combine the blackberries and sugar over medium heat. Bring to a simmer, and cook until the berries break down – use the back of a spoon or a potato masher to help it along.
Strain the mashed berries through a sieve, and transfer to a medium heat-safe bowl.
Preheat the oven to 325°F. Place four-six oven-safe ramekins on a baking sheet. Heat a large kettle with water (you can also use a pot of water if needed) and heat until barely simmering.
Whisk the cream and vanilla into the blackberry puree. Whisk the egg yolks together in a small bowl, then ladle a few scoops of the warm blackberry cream into the yolks, while whisking constantly.
Whisk the yolk mixture back into the remaining blackberry mixture. Divide the mixture evenly between the ramekins and transfer the tray to the oven.
Pour hot water (from the teapot or the pot you prepared) into the sheet tray – ideally the water should come 1/3 up the sides of the ramekins.
Bake until the custards are set at the edges, but still jiggly in the center, 35-40 minutes.
Let the custards cool for 30 minutes at room temperature, then transfer to the refrigerator to chill completely - at least 2 hours – before serving.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.