how2heroes » Honey Pots de Crème

Dessert & Baked Goods » Honey Pots de Crème

Individually portioned Pots de Crème make for an ideal dinner party dessert because they can be made ahead, saving you on time without sacrificing taste. Kelley Geller makes a honey version of this creamy sweet, but encourages you to get creative with your flavoring, and add anything from tea to citrus for a personalized twist. The custards are baked in a hot water bath and are served cold — but not before adding a dollop of whipped cream or a few edible flowers as a finishing touch.

Print Recipe

Makes 6

Ingredients

For Pots de Crème

¾ cup mild-flavored honey
½ cup whole milk
1½ cups heavy cream
½ tsp kosher salt
1 vanilla bean pod
5 large egg yolks
1 tbsp sugar
boiling water to cook custards

Suggested Garnishes

berries
whipped cream
edible flowers

Equipment

6 ramekins (about 3" each)
fine mesh strainer
kitchen towel
baking dish (big enough to fit all ramekins)

How-to

Preheat oven to 300º and position an oven rack in the center
Line a glass baking dish or a roasting pan with a kitchen towel. Arrange ramekins in pan on towel
In a medium saucepan, bring honey to a simmer over medium heat
Whisk in milk, cream, vanilla bean and salt. Return mixture to a simmer over medium-high heat
Add vanilla bean pod, but do not split & scrape seeds. Remove mixture from heat, cover and set aside for 20 minutes to steep
Remove vanilla bean, rinse, air dry completely, and reserve for another use
In a medium, heat-proof mixing bowl, whisk together egg yolks and sugar until pale yellow. Slowly whisk in hot cream mixture until fully incorporated
Pass through a fine mesh strainer into into a clean bowl to remove any foam or bubbles,
Ladle mixture into ramekins, evenly distributing the custard among all 6. Pour boiling water into roasting pan until water comes halfway up sides of ramekins
Bake custards until set and mixture remains firm when shaken slightly, about 50-60 minutes, rotating the pan halfway through the baking time
Carefully remove ramekins to a cooling rack, and bring down to room temperature, about 30 minutes
Transfer to refrigerator, and chill at least 4 hours
Serve in ramekins, and garnish if desired. Whipped cream, berries and/or edible flowers are suggested

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