PISTACHIO POT DE CREME
The pistachios add a rich creaminess to this dessert and lend it their pale green colour. This recipe can be done ahead of time
Provided by Abby Girl
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Pour the heavy cream, vanilla and pistachios into a pot and place over medium heat. Bring the cream to a simmer, do not boil.
- In a large bowl, whisk together egg yolks and sugar until the sugar dissolves and the mixture is a lemon colour. Temper the yolks by gradually whisking in the hot cream into the yolks and sugar mixture. Do not add the hot cream too quickly or the eggs will cook. Place mixture into a blender and puree until smooth. Pass the mixture through a fine strainer, discarding any solids.
- Preheat oven to 350.
- Pour the mixture into 6 - 8 oz ramekins, filling them three quarters of the way up. Fill a large shallow baking pan with 1/2" warm water. Carefully place the ramekins in the water bath and bake for about 35 minutes; the centre should just wiggle slightly.
- Remove the pan from the oven and let the ramekins cool in the water for about 10 minutes. Then put them in the fridge for at least 2 hours to chill.
Nutrition Facts : Calories 593.6, Fat 53.2, SaturatedFat 29.6, Cholesterol 347.5, Sodium 53.8, Carbohydrate 23.7, Fiber 1.1, Sugar 17.9, Protein 7.2
VANILLA POT DE CREME
Pots de creme are very rich, very thick custards. There is nothing here but vanilla, eggs, and cream, so use the very best you can find. Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/hXBXaw
Provided by DrGaellon
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F Bring a kettle of water to a boil.
- Heat the cream in a small saucepan over medium heat. Split the vanilla bean in half lengthwise and scrape out the sticky seeds inside. Add the seeds and the shell to the cream. Heat until small bubbles form around the edge of the saucepan.
- Meanwhile, beat the egg yolks and sugar with an electric hand mixer on medium-high speed until pale and light, about 2 minutes.
- Add the vanilla extract to the hot cream. Remove and discard the shell of the vanilla bean. Whisking constantly, drizzle the hot cream into the egg yolks.
- Divide the custard among 4 ramekins. Place ramekins into a square baking dish. Pull out the rack of the oven and set the baking dish on it. Pour boiling water into baking dish until it comes halfway up the sides of the ramekins. Carefully slide the rack back into the oven and close the door; bake 30 minutes, until the center of each ramekin is barely set and wiggles slightly when shaken.
- Carefully move the baking dish to a rack and allow custards to cool to room temperature in the water bath. Cover each ramekin with plastic rap and refrigerate overnight. Serve cold with a dollop of barely-sweetened whipped cream.
Nutrition Facts : Calories 281.9, Fat 26.1, SaturatedFat 15.2, Cholesterol 247.5, Sodium 30.1, Carbohydrate 8.6, Sugar 6.6, Protein 3.6
POT DE CREME
Make and share this Pot De Creme recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 8h15m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160 and coats the back of a metal spoon.
- Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate 8 hours or overnight. Garnish with whipped cream if desired.
Nutrition Facts : Calories 244.8, Fat 15.2, SaturatedFat 8.9, Cholesterol 55.7, Sodium 63.7, Carbohydrate 28, Fiber 2, Sugar 23.6, Protein 3.7
LEMON POT DE CREME
If you've got a lemon-lover to cook for, this is perfect. No baking required. Cooling time is cook time.
Provided by sugarpea
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place butter, sugar, lemon juice and 3 egg yolks in a double boiler; stir constantly with a stainless steel whisk or wooden spatula over medium heat until pudding turns very thick (if you drop some of the mixture onto the rest of the pudding in the pan it will form an unmoving ribbon on the surface); DON'T let mixture boil.
- Pour pudding into a bowl; stir in lemon zest and let it cool by placing the bottom of the bowl in cool water.
- Beat the egg white with a pinch of salt until stiff and glossy; gently fold into pudding and fill 4 pot de creme pots; place plastic wrap on surface of pudding in each cup and refrigerate until chilled.
- For an optional garnish, pipe a small rosette of whipped cream in the center of each pot and encircle the rosette with chopped pistachio nuts.
Nutrition Facts : Calories 264.4, Fat 17.7, SaturatedFat 10.2, Cholesterol 185.4, Sodium 62.1, Carbohydrate 25.2, Fiber 0.1, Sugar 23.6, Protein 3
SUMMER BERRIES WITH LEMON CREME FRAICHE
A light French dessert. Creme fraiche, a thick cream used in French cooking, is available in the dairy section of many supermarkets.
Provided by gailanng
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place creme fraiche in a medium-size non-reactive bowl. Add sugar, lemon zest and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, 1 hour or longer. (Lemon Creme Fraiche can be prepared 2 days ahead; keep covered and refrigerated.).
- Rinse berries and gently pat dry. If using strawberries, rinse first then hull and halve (or quarter, if large) lengthwise. Place berries in a large bowl and gently toss to combine.
- Divide berries among four wide-mouthed wine glasses, martini glasses or dessert bowls. Drizzle each serving with about 1/4 cup of Lemon Creme.
More about "lemon grass pot de creme with berries recipes"
LEMON POT DE CRèME - HOT ROD'S RECIPES
From hotrodsrecipes.com
4/5 (6)Total Time 2 hrs 15 minsCategory DessertCalories 550 per serving
- In a medium bowl, dissolve sugar in cream. Add lemon juice and zest. Mix well but don't beat. Mixture will gradually thicken.
- Place ramekin's in freezer for at least 2 hours before serving. The lemon cream should but hard to the touch.
- To serve, put a dollop of the topping or whipped cream. Let stand at room temperature for a few minutes before serving.
LEMON POTS DE CRèME RECIPE - REAL SIMPLE
From realsimple.com
4.7/5 (23)Total Time 4 hrs 50 minsCholesterol 335mg 112%Calories 370 per serving
- Set 4 (4 oz.) ramekins in a large baking pan. Bring a kettle of water to boil. Heat the oven to 325°F.
- Combine the egg yolks, lemon zest, and 1/4 cup of the sugar in a medium bowl. Combine the milk, cream, salt, and remaining sugar in a small saucepan and bring to a simmer. Slowly and gradually whisk the warm cream mixture into the egg yolk mixture. Divide among the ramekins.
- Set the baking pan in the oven. Pour boiling water into the baking pan until it reaches halfway up the sides of the ramekins. Cover the pan with foil.
- Bake the custards until they are set around the edges but still jiggle a bit in the center, about 25 to 30 minutes. Remove the pan from the oven and let cool to room temperature, then transfer the ramekins to the fridge to chill for at least 4 hours. To serve, top with whipped cream and blueberries, if desired.
MAKE AHEAD, LUXURIOUSLY CREAMY LEMON POTS DE CREME
From carlsbadcravings.com
Reviews 6Estimated Reading Time 7 minsServings 6Total Time 1 hr 25 mins
LEMONGRASS RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
INFORMATION AND TIPS FOR GROWING LEMONGRASS PLANTS
From gardeningknowhow.com
FRESH BERRIES WITH LEMON CREAM RECIPE - BELINDA LEONG
From foodandwine.com
HOW TO USE LEMON GRASS: 12 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 318.1K
MEYER LEMON POT DE CREME RECIPE - MOMTASTIC.COM
From momtastic.com
Estimated Reading Time 1 min
LEMON POTS DE CREME | THE ENGLISH KITCHEN
From theenglishkitchen.co
CHEF THOMAS KELLER’S POTS DE CRèME RECIPE - 2023
From masterclass.com
LEMON POTS DE CRèME WITH SWISS MERINGUE BRûLéE | WILLIAMS …
From williams-sonoma.com
LEMON LABNE POT DE CRéME – INSTANT POT RECIPES
From recipes.instantpot.com
CHOCOLATE POT DE CRèME (EASY) - THE DARING GOURMET
From daringgourmet.com
QUICK POTS DE CRèME RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
MEYER LEMON POTS DE CRèME WITH RASPBERRY SAUCE | WILLIAMS …
From williams-sonoma.com
LEMON VERBENA POTS DE CRèME WITH BERRIES | COOKING WITH JULIE
From cookingwithjulie.com
You'll also love