POTS DE CRÈME WITH RHUBARB, STRAWBERRY AND ORANGE BLOSSOM CONFIT
What a delight to partner with Prairie Farms Dairy for this perfect springtime recipe!
Chef Reid crafted this recipe for vanilla bean pots de crème, perfectly balanced with a rhubarb, strawberry, and orange blossom confit.
If you’re looking to impress, try your hand at making this lush, velvety custard at home for your friends and families.
vanilla POTS DE CRÈME WITH RHUBARB, STRAWBERRY AND ORANGE BLOSSOM CONFIT
(Yields approx. 8 servings)
Pots de Crème
2 cups Whole Milk (500g)
1 1/2 Vanilla Beans
5 Egg Yolks
1/3 cup Sugar (65g)
1. Split the vanilla beans in half lengthwise and add the seeds and pods into a saucepan with the whole milk
2. Bring the milk and vanilla to a simmer over medium high heat
3. Once simmering, remove the pan from heat, cover, and let steep for at least 30 minutes
4. While steeping, whisk the egg yolks and sugar together in a medium bowl
5. Strain the steeped milk and slowly stream it into the egg yolk and sugar mixture, whisking constantly
6. Pour the mixture into the ovenproof dishes of your choice
7. Preheat the oven to 195’F
8. Prepare a waterbath by placing your pots de crème dishes in a large, deep baking pan, adding enough boiling water to reach halfway up to dishes
9. Bake until the pots de crème are just set but still jiggly if lightly shaken (bake time will depend on the size of your dishes)
10. Let cool at room temperature for 20 minutes, then refrigerate for at least 8 hours before serving
Rhubarb, Strawberry, and Orange Blossom Confit
1 pint Strawberries
2 stalks Rhubarb
Sugar (to taste)
1/2 pint Raspberries
Orange Blossom Water (to taste)
Optional for finishing:
Sliced Berries
Pistachios
Powdered sugar
1. Slice 1/2 pint of strawberries and 2 stalks of rhubarb and add to a saucepan with sugar to taste
2. Over low heat, slowly stew the fruit mixture until the rhubarb is tender (about 5 minutes)
3. Puree the cooked mixture with the raspberries to make a smooth sauce
4. Slice the remaining 1/2 pint of strawberries and add to the confit with orange blossom water to taste
5. Let cool to room temperature, then pour onto your finished pots de crème
6. For serving, top with sliced berries, pistachios, and powdered sugar
7. Enjoy!