Strawberry pot de Cream
So today Chef Jason Peru would like for us to try a recipe. It’s truly a personal one and a favorite of his. It’s called Strawberry Pot De Crème. Sounds Fancy. Amm Yes, but it’s as simple as singing jingle bells. You can use surely use fresh strawberries or even frozen ones in this recipe.
Ingredients:
- ¾ cup heavy cream
- ½ cup whole milk
- ½ Almond Essence
- 4 egg yolks
- ¼ cup sugar
- ¾ cup fresh or frozen and thawed strawberries, mashed or even bananas can be used.
· Special equipment: 4 (4 to 5-ounce) ramekins – Which are just simply small ceramic or glass bowls.
Method
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
In a medium saucepan, heat the cream, milk, and almond essence over medium-low heat until warm, about 4 minutes. Set aside.
In another medium bowl, whisk together the egg yolks and sugar until smooth. Slowly whisk in the warm milk mixture. Stir in the mashed strawberries. Using a ladle, divide the mixture between 4 ramekins. Place the ramekins in an 8 by 8-inch baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set. Remove the pan from the oven and allow the ramekins to cool while still in the water, about 1 hour. Remove the ramekins from the water and refrigerate for at least 2 hours until set.
When chilled, enjoy this sweet, luscious and divine dessert that surely would put a smile on all the faces of your family members this season. Only problem is, you will have to keep on making more for them, but then again, get them involved and help.
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