According to Giada, “pots de créme” is French for “pudding”, which is pretty much correct – “pots of cream”. Pots de créme are baked custards and can be flavored with just about anything, which makes them super versatile. I personally love the consistency of these much more than your standard pudding, it’s a bit more dense and set, which to me makes it seem very indulgent and rich. I used Giada’s recipe as a basis for your basic pots de créme, since I saw this on her show just last weekend, and then flavored it with the freshest fruits of the summer right now: blueberries and blackberries. Instead of sugar, I used maple syrup. Seriously, what can go better with blueberries and blackberries than maple syrup? It’s the perfect way to bring classic New England traditions together in a sophisticated French dessert!
1/2 cup milk
3/4 cup cream
4 egg yolks
1/4 cup maple syrup
3/4 cup blueberries & blackberries, mashed
more berries for garnish
1. Preheat oven to 350F. Mix cream and milk in a pan, heat on medium.
2. Meanwhile, whisk up egg yolks, maple syrup, and salt together. Once cream is steaming, slowly whisk it into the egg mixture and then add in mashed berries.
3. Pour into ramekins. Place ramekins in a pan and fill pan half way with boiling water. Be careful not to splash any water into the ramekins! Carefully transfer into the oven and bake for 30 min.
4. After 30 min, remove from oven and let sit for an hour to cool. Once cool, move ramekins to the fridge. Let chill for another 2 hrs.
5. Once chilled and fully set, garnish with fresh berries and serve.