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
- 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
- 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.
- 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.
- Slice strawberries, add a little vanilla-scented sugar and lime juice, toss to blend.
- 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. 🙂
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.