The perfect dessert for two: Strawberry Pots de Creme! A sweet, simple French dessert custard made with a homemade strawberry syrup,?heavy whipping cream, egg yolks, vanilla bean and a dash of salt. These pots de creme are perfect for a special celebration or?just because. Serve them in individual custard ramekins and top with a splash of homemade strawberry syrup!
Return the syrup to the pot and bring to a boil. Once at a boil, reduce heat and simmer for 5-10 minutes to thicken sauce.
Allow sauce to come to room temperature before refrigerating. Sauce can be warm for pots de creme.
Strawberry Pot de Creme for Two
Preheat oven to 325 degrees.
Place a small kitchen towel on the bottom of a ceramic baking dish and place dishes on top of towel.
Bring about 2 cups of water to a boil in a tea kettle or saucepan. Keep hot.
In a medium saucepan, bring cream to a simmer. Keep an eye on the cream so that it does not boil over.
In a bowl, gently crack eggs (2-3 at a time) and use an egg separator to separate the yolk from the egg carefully. You can also do this by hand with the egg shells by slowly pouring the yolk back and forth between the egg shells, letting the egg whites fall into the bowl.
Once separated, place the six egg yolks in a large bowl. Whisk together yolks with salt and vanilla paste.
Whisk strawberry syrup into hot cream.
Slowly pour in hot cream mixture into egg mixture, whisking vigorously while pouring in cream.
Pour the mixture evenly into the custard cups, leaving about ¼ inch space at the top of each. Pour the boiling water into the baking dish enough to cover half of the custard dishes. Loosely cover with foil and place the pan in the oven.
Bake for 45-60 minutes until custard is no longer liquid but still slightly wobbly when gently shaken. Cool for 30 minutes on a wire rack. Then cool and refrigerate for 2 hours up to overnight.
When ready to serve, serve chilled with a pour of strawberry syrup on top.
Notes
The recipe for the strawberry syrup will make more than is needed for the pots de creme. Reserve remaining syrup in fridge for up to a week and use it for pancakes or French toast!Vanilla bean paste is a more concentrated version of vanilla extract. If you don't have it available, you can also use an equal amount of vanilla extract.If you want smaller/more servings, use smaller ramekins and adjust cooking time.