Here’s a beautifully simple dessert that is silky and rich and bright with the last memories of summer strawberries. Fresh is always best if you can find good ones, but if they’re out, or have already sky-rocketed in price, frozen would work just fine. It’s a custard kind of week here on the Family Meal blog. I get good use out of my cute little ramekins and I have really embraced them as they are a perfect little size for toddler hands. Oh yeah, and that spoon is part of this set, which I really just couldn’t resist. I love them for Olive and for dips and jams and even my morning coffee. Plus, what little girl wouldn’t feel excited to get to eat her oatmeal in the morning with a gold glitter spoon? Olive couldn’t really care less. It’s for me. 🙂
Strawberry Pots de Creme (pronounced: poh-duh-crem)
makes 4-6 depending on your vessels
- 8 ounces strawberries (7 or 8 large berries), hulled
- 3 tablespoons superfine sugar
- 4 large egg yolks
- 1 1/2 cups heavy cream
- 1 tsp vanilla bean paste (or extract)
- 1 tsp Cointreau (I left this out for Ollie)
Preheat oven to 275 degrees. In a tall cup or blender, combine strawberries, sugar and egg yolks. Process with your handy immersion blender (or regular blender) until pureed.
Bring a kettle of water to a boil. Pour the strawberry mixture into a large bowl. Add 1 cup cream and the vanilla and Cointreau if using. Mix well. Divide mixture evenly among four 1-cup ramekins. Place ramekins in a baking dish, and add enough boiling water to come halfway up the sides of ramekins.
Place baking dish in the oven, and bake until the custard is just set, about 1 hour. Check by jiggling the pan – if they still look pretty liquidy in the center, rotate the pan and let it go another 15-20 minutes. Remove from the oven; place ramekins on a rack, and cool. Cover with foil or plastic wrap, and refrigerate at least 6 hours. To serve, top with diced strawberries or whipped cream and enjoy with your sparkle spoons! 🙂