Strawberry Pot de Creme for Two
Ingredients
- 2 cups heavy whipping cream
- 6 large egg yolks (try and bring to room temperature)
- ½ teaspoon sea salt
- 1 tablespoon Strawberry jam (get seeded, looks more homemade)
- ½ teaspoon Vanilla paste (use the good stuff)
Tools
- 2 sauce pots
- 2 custard dish
- 1 baking pan 10x13x1
- Whisk
- Tea kettle
Instructions
Preheat the oven to 325 degrees.
Bring about 2 cups of water to a boil in a tea kettle or saucepan. Does not need to be an exact amount. Keep hot.
In a medium saucepan, bring cream to a simmer. Keep a close eye on the cream so it does not boil over. You do not want to boil it, or over cook it. You will smell the cream burning if so.
In a bowl, gently crack your eggs and separate the yolk from the white carefully. Once separated, place the six egg yolks in a large bowl. Whisk together yolks with salt and vanilla paste adding in your strawberry jam.
Slowly pour hot cream mixture into egg mixture, whisking vigorously.
Pour the mixture evenly into the custard cups, leaving about ¼ inch space at the top of each. Pour the boiling water into the baking dish enough to cover half of the custard dishes. Loosely cover with foil and place the pan in the oven.
Bake for 45-60 minutes until the custard is no longer liquid but still slightly wobbly when gently shaken. Cool for 30 minutes at room temperature. Then refrigerate for 2 hours to serve.
Serve with a dollop of whipped cream and a pinch of flaky salt on top.
