Vanilla Pots de Crème with Strawberries

Have you guessed yet that my father really loves strawberries? I made him two small portions of both this recipe and the Strawberry Soufflé recipe for his name’s day this year. So tasty!

 

Yield: 6 servings

INGREDIENTS:

  • 2 cups light cream
  • 1 (3-inch) piece vanilla bean, or 1 1/2 tsp vanilla extract
  • 6 egg yolks
  • 1/4 cup sugar
  • 1/8 tsp salt
  • strawberries, to garnish
  • vanilla sugar
  • lime juice
  • a few tbsp Kirsch or similar liqueur

 

PREPARATION:

  1. Heat 1 3/4 cups of the cream with the vanilla bean (if using), cool. Beat egg yolks until light and lemon-colored. Gradually beat in sugar and salt, the remaining 1/4 cup cream and the vanilla extract (if vanilla bean was not used). Gradually beat in the warm cream. Strain mixture into ramekins.
  2. Place pots in a baking pan. Pour in hot water to depth of 1 inch. Cover the pots with aluminium foil. Bake in a preheated oven (160°C/325°F) for 40-50 minutes or until a knife inserted in the center comes out clean. Cool and chill before serving.
  3. Slice strawberries, add a little vanilla-scented sugar and lime juice, toss to blend.
  4. If desired (and if you still have room in your ramekins), you can upgrade your dessert by making a simple English cream, mixed with simple, crushed cookies. And a few shavings of chocolate on top. 🙂

 

 

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Please note: This recipe is an adaptation of the following recipe: Vanilla Pots de Crème from Henri-Paul Pellaprat’s work of art, Art culinaire moderne in the English version: The great book of French cuisine / Henri-Paul Pellaprat, edited and introduced by Jerimiah Tower – Rev. ed.

PS: Again, I didn’t have a chance to take a photo (I have three super hungry brothers who can’t bear to wait to eat their dessert haha). The photo is taken from: http://www.two-tarts.com/2013/08/pots-de-creme-with-strawberries.html

 

 

 

 

 

 

 

 

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