By Madison Tucker
Chef Reid’s Pots de Crème
17 steps
Prep:30minCook:1h 45min
Updated at: Wed, 27 Nov 2024 19:30:56 GMT
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Ingredients
8 servings
Pots de Crème
Rhubarb, Strawberry, and Orange Blossom Confit
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Instructions
Pots de Crème
Step 1
Split the vanilla beans in half lengthwise and add the seeds and pods into a saucepan with the vegan whole milk.
Step 2
Bring the milk and vanilla to a simmer over medium high heat.
Step 3
Once simmering, remove the pan from heat, cover, and let steep for at least 30 minutes.
Step 4
While steeping, whisk the egg yolks and sugar together in a medium bowl
Step 5
Strain the steeped milk and slowly stream it into the egg yolk and sugar mixture, whisking constantly
Step 6
Pour the mixture into the ovenproof dishes of your choice
Step 7
Preheat the oven to 195’F
Step 8
Prepare a waterbath by placing your pots de crème dishes in a large, deep baking pan, adding enough boiling water to reach halfway up to dishes
Step 9
Bake until the pots de crème are just set but still jiggly if lightly shaken (bake time will depend on the size of your dishes)
Step 10
Let cool at room temperature for 20 minutes, then refrigerate for at least 8 hours before serving
Rhubarb, Strawberry, and Orange Blossom Confit
Step 11
Slice 1/2 pint of strawberries and 2 stalks of rhubarb and add to a saucepan with sugar to taste
Step 12
Over low heat, slowly stew the fruit mixture until the rhubarb is tender (about 5 minutes)
Step 13
Puree the cooked mixture with the raspberries to make a smooth sauce
Step 14
Slice the remaining 1/2 pint of strawberries and add to the confit with orange blossom water to taste
Step 15
Let cool to room temperature, then pour onto your finished pots de crème
Step 16
For serving, top with sliced berries, pistachios, and powdered sugar
Step 17
Enjoy!
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