Dessert & Baked Goods » Honey Pots de Crème
Print RecipeIngredients
For Pots de Crème
- ¾ cup mild-flavored honey
- ½ cup whole milk
- 1½ cups heavy cream
- ½ tsp kosher salt
- 1 vanilla bean pod
- 5 large egg yolks
- 1 tbsp sugar
- boiling water to cook custards
Suggested Garnishes
- berries
- whipped cream
- edible flowers
Equipment
- 6 ramekins (about 3" each)
- fine mesh strainer
- kitchen towel
- baking dish (big enough to fit all ramekins)
How-to
- Preheat oven to 300º and position an oven rack in the center
- Line a glass baking dish or a roasting pan with a kitchen towel. Arrange ramekins in pan on towel
- In a medium saucepan, bring honey to a simmer over medium heat
- Whisk in milk, cream, vanilla bean and salt. Return mixture to a simmer over medium-high heat
- Add vanilla bean pod, but do not split & scrape seeds. Remove mixture from heat, cover and set aside for 20 minutes to steep
- Remove vanilla bean, rinse, air dry completely, and reserve for another use
- In a medium, heat-proof mixing bowl, whisk together egg yolks and sugar until pale yellow. Slowly whisk in hot cream mixture until fully incorporated
- Pass through a fine mesh strainer into into a clean bowl to remove any foam or bubbles,
- Ladle mixture into ramekins, evenly distributing the custard among all 6. Pour boiling water into roasting pan until water comes halfway up sides of ramekins
- Bake custards until set and mixture remains firm when shaken slightly, about 50-60 minutes, rotating the pan halfway through the baking time
- Carefully remove ramekins to a cooling rack, and bring down to room temperature, about 30 minutes
- Transfer to refrigerator, and chill at least 4 hours
- Serve in ramekins, and garnish if desired. Whipped cream, berries and/or edible flowers are suggested
Kelley Geller
Kelley Geller had a successful career in finance, but found herself constantly obsessed with learning about food. She left her lucrative job to attend culinary school outside D.C at L'Academie de Cuisine. After graduating with Honors, she gained experience working as a personal chef (that allowed her the opportunity to cook for a former First Lady and Secretary of State!), in kitchens of area restaurants, and in catering. Kelley is passionate about "empowering people to be able to cook on their own," and that passion led her back to her culinary Alma Mater to teach adult education classes and kids' cooking camps. An opportunity to further her love of teaching and work at America's Test Kitchen as a Test Cook for Cook's Country Magazine brought her to Boston. Here, Kelley was able to hone her skills in recipe development and writing. All of this experience helped to prepare her for a rigorous 6-month stint as the Chef of Stir in Boston's South End, part of Barbara Lynch Gruppo. Kelley currently resides in Boston with her husband Jason (who also loves to cook!) and recently signed on as an instructor with the Boston Center for Adult Education, so that she may continue to share her knowledge of and passion for food with others.
Individually portioned Pots de Crème make for an ideal dinner party dessert because they can be made ahead, saving you on time without sacrificing taste. Kelley Geller makes a honey version of this creamy sweet, but encourages you to get creative with your flavoring, and add anything from tea to citrus for a personalized twist. The custards are baked in a hot water bath and are served cold — but not before adding a dollop of whipped cream or a few edible flowers as a finishing touch.
Kelley Geller
Comments (0)
There are no comments for this post yet. Be the first to add a comment!
Add a Comment / Rate this Video
You must be logged in to comment!