Strawberry Pots De Creme
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces strawberries (7 or 8 large berries), hulled
- 3tablespoons superfine sugar
- 4large egg yolks
- 1½cups heavy cream
- 1½tablespoons Cointreau
Nutritional analysis per serving (4 servings)
428 calories; 38 grams fat; 22 grams saturated fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 5 grams protein; 43 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 275 degrees. In the container of a blender, combine strawberries, sugar and egg yolks. Process until pureed.
- Step 2
Bring a kettle of water to a boil. Pass strawberry mixture through a fine sieve into a bowl. Add 1 cup cream and Cointreau. Mix well. Divide mixture evenly among four 1-cup ramekins. Place ramekins in a baking dish, and add enough boiling water to come halfway up the sides of ramekins.
- Step 3
Place baking dish in the oven, and bake until the custard is just set, about 1 hour. Remove from the oven; place ramekins on a rack, and cool. Cover with foil or plastic wrap, and refrigerate at least 6 hours. To serve, pour 1 or 2 tablespoons of cream on top of each custard, so that each time a spoonful is eaten, cream fills the hole.
Private Notes
Comments
I had high hopes for this but it was a complete fail. It was in the oven for 90 minutes and never set despite temp being 185. I was surprised that the recipe did not have you scald the cream which I have done for almost every creme brûlée or pot de creme recipe.
I used aperol, because that’s what I had on hand. I also made a strawberry glaze with about 1/2 cup homemade strawberry jam, half a dozen strawberries, and a couple tablespoons of aperol. Cooked all that together and put it through a sieve, poured some on top of each ramekin after they cooled a little, then put all in the fridge. Did not pour more cream on top wh.en I served it. I also got 6 ramekins from this recipe. Simply divine!
This is an amazing recipe! I made it just as it is written and it is delicious! It was enough to fill 6 of my custard cups. It smells just heavenly in the oven and tastes just as good!