Jul 14 2026
Restaurants›La Cuchara›Honey Rosemary Pot Du Crème Recipe

Honey Rosemary Pot Du Crème Recipe

Inspired by La Cuchara
Time3h
Serves6

Crème Chantilly, Pepita Brittle, Raspberry

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Ingredients

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Pot de Crème

Crème Chantilly

Pepita Brittle

Raspberry Garnish

Method

Pot de Crème

  1. 1

    Infuse the Cream

    In a saucepan, combine heavy cream, whole milk, honey, and fresh rosemary. Heat over medium heat until just simmering, then remove from heat and let steep for 20 minutes.

  2. 2

    Prepare the Egg Mixture

    In a bowl, whisk together the egg yolks, vanilla extract, and a pinch of salt until smooth.

  3. 3

    Combine Mixtures

    After the cream mixture has steeped, strain it to remove the rosemary. Gradually whisk the hot cream mixture into the egg yolk mixture until well combined.

  4. 4

    Bake

    Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes, or until set but still slightly jiggly in the center.

  5. 5

    Cool

    Remove the ramekins from the water bath and let cool to room temperature. Refrigerate for at least 4 hours or until fully chilled.

Crème Chantilly

  1. 6

    Whip the Cream

    In a mixing bowl, add heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip until soft peaks form.

Pepita Brittle

  1. 7

    Prepare the Sugar Mixture

    In a saucepan, combine sugar and water. Cook over medium heat, stirring until the sugar dissolves. Stop stirring and allow it to boil until it reaches a golden amber color.

  2. 8

    Add Pepitas

    Remove from heat and quickly stir in pepitas, butter, and a pinch of salt until well coated.

  3. 9

    Cool and Break

    Pour the mixture onto a parchment-lined baking sheet and spread into an even layer. Let cool completely before breaking into pieces.

Serve

  1. 10

    Assemble the Dessert

    Spoon the chilled pot de crème into serving dishes. Top with a dollop of Crème Chantilly and sprinkle with pepita brittle. Garnish with fresh raspberries.

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