Chill Time
Honey-Vanilla Bean Pots de Crème
Ingredients
- 2½ cups heavy cream
- ⅔ cup milk
- 1 Tbsp vanilla bean paste
- ¼ tsp kosher salt
- 6 egg yolks
- ¼ cup sugar
- ¼ cup honey, divided
- 2 Tbsp finely chopped pistachios
- 2 Tbsp dried edible flowers
Instructions
- Preheat oven to 300°F. Heat cream, milk, vanilla bean paste, and salt in a saucepan over medium-low heat until bubbles begin to form around edges of pan; remove from heat.
- Meanwhile, beat egg yolks, sugar, and 2 Tbsp honey in a medium bowl at low speed 2 minutes or until frothy and pale.
- Pour heated cream mixture in a very slow, steady stream into egg yolk mixture, whisking until smooth. Strain mixture through a fine mesh sieve.
- Divide custard among 8 (4-oz) ramekins. Place ramekins in a large baking dish. Fill baking dish with enough hot water to come halfway up sides of ramekins. Bake 40 to 50 minutes or until a dime-size portion in center of each custard jiggles. Remove from oven, and cool in baking dish 30 minutes.
- Remove ramekins from pan, and wrap with plastic wrap, being careful not to let plastic touch surface of custard. Refrigerate 4 hours or up to 3 days before serving.
- Drizzle with 2 Tbsp honey, and sprinkle with nuts and edible flowers.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
382
|
382
|
| Fat (g) | 32 | 32 |
| Sat. Fat (g) | 19 | 19 |
| Protein (g) | 5 | 5 |
| Carb (g) | 20 | 20 |
| Fiber (g) | 0 | 0 |
| T. Sugs (g) | 19 | 19 |
| A. Sugs (g) | 15 | 15 |
