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Desserts, Specialty, Creams

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Caramel Pots De Crème

6 egg yolks 1 c milk
1 c sugar 2 c cream
1/4 c water  

Reserve 6 ramekins.

Whisk 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.

Source 2.

Rum Gelées with Whipped Cream

For Gelées:  
1 1/2 T unflavored plain gelatin 3/4 c dark rum
1 3/4 c cold water, divided 4 1/2 T fresh lemon juice, strained
1/2 c sugar, divided  
For Whipped Cream:  
1 c cream, chilled 3/4 t vanilla

Sprinkle 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.

Source 74.

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