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Author Notes: 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
Makes 4-6 servings, depending on the size of the vessel
- 12 ounces blackberries
- 1/3 cup sugar
- 2 1/4 cups heavy cream
- 3/4 teaspoon vanilla extract
- 6 egg yolks
- 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.
- This recipe is a Community Pick!