Pot De Crème Recipe

Pot de Crème Directions

1. 1

   Prepare the Cream Mixture

   In a medium saucepan, combine heavy cream, milk, granulated sugar, and vanilla extract. Heat over medium heat until the mixture is hot but not boiling.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks. Gradually add a small amount of the hot cream mixture to the egg yolks, whisking constantly to temper the yolks.

3. 3

   Combine Mixtures

   Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, stirring continuously.

4. 4

   Cook the Mixture

   Continue to cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).

5. 5

   Strain and Chill

   Strain the custard through a fine-mesh sieve into a bowl to remove any lumps. Pour into individual serving cups and refrigerate for at least 4 hours or until set.

6. 6

   Serve with Raspberries and Whipped Cream

   Before serving, top each pot de crème with fresh raspberries and a dollop of whipped cream.