Pots de Creme with Rose and Pomegranate
Serves 5
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Ingredients
  1. 1/2 cup milk
  2. 11/2 cup heavy/thickened cream
  3. 1 tbsp rosewater
  4. 4 egg yolks
  5. 1/4 cup castor sugar
  6. 1-2 drops pink food coloring
  7. Pomegranate seeds, to serve
Instructions
  1. Preheat oven to 160 degrees C (140 degrees for fan-forced ovens). Combine cream and milk in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Add the rosewater, mix and keep aside.
  2. Whisk egg yolks and sugar in a heatproof bowl until well combined. Pour the warm cream mixture over the egg yolk mixture, little at a time whisking constantly until smooth. Take care not to add the entire cream to the eggs together as it can overcook the eggs resulting in scrambled eggs. Mix in the food color and strain the mixture into a pouring jug.
  3. Divide the custard into five or 6 lightly-greased, ramekins or ovenproof cups. Place in a deep baking tray. Pour boiling water into baking tray until halfway up sides of ramekins.
  4. Bake custards, uncovered, for 45 minutes or until just set (while the centres are slightly jiggly when shaken). Remove from the oven and take the ramekins out of the water bath. Leave to cool to room temperature. Refrigerate for at least 2 hours. Serve with pomegranate seeds, silver cachous or grated white chocolate. You could decorate with edible, dried rosebuds or petals.
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