Pots De Crème
|1 c sugar
||2 c cream
yolks in bowl and reserve. Stir sugar and water in heavy bottomed
saucepan to dissolve. Increase heat and cook until syrup turns a
caramel color. While sugar is cooking, scald milk and cream together.
As soon as the syrup comes to color, carefully and slowly ladle
in the hot cream into the caramel. It is preferable to use a long
ladle and long whisk because this will bubble and may splatter;
be careful. Whisk until combined and stir gently to melt sugar if
it forms chunks. Temper in the hot liquid into the yolks. Strain
and chill the base until ready to use. Skim off any air bubbles
that may form on the surface. Pour this into the reserved ramekins,
place each into a large baking pan and fill the pan about 1/3 with
hot water. Cover the pan with foil. Bake the pots de crème
at 300°F for about 50 minutes. It is done when gently shaken,
the custard is set but for a small quarter-size area in the center.
Remove from oven, let cool then cover and chill overnight.
Gelées with Whipped Cream
T unflavored plain gelatin
c cold water, divided
T fresh lemon juice, strained
|1 c cream,
gelatin over 3/4 cup of the cold water and let bloom for 1 minute.
Heat gently until sugar is dissolved then add rum plus 1/4 cup of
the sugar plus 2 T. Stir until sugar is dissolved, and cook for
5 minutes. Pour into a bowl and stir gelatin mixture with cold water
and lemon juice. Pour into 6 ramekins. Chill until set, covered,
overnight. Dip each mold bottom into a bowl of water for about 5
seconds and invert on chilled serving plates. In bowl, beat cream
with remaining sugar and vanilla until soft peaks form. Spoon dollops
of whipped cream on top of the gelées. Serve with fresh berries.
Copyright © 2004-2005 Beach Cuisine™, Inc.