FRESH CRANBERRY COMPOTE
Provided by Emeril Lagasse
Time 25m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
- Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
- Remove from the heat and cool completely.
POTS DE CREME
Provided by Ree Drummond : Food Network
Time 20m
Yield 6 to 10 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
CARAMEL POTS DE CREME
Steps:
- In a heavy-bottomed saucepan, over medium heat, cook the sugar, water and vanilla bean until it turns a deep caramel color. Swirl pan to color evenly, do not stir.
- When caramel in color, turn off the heat and slowly add milk and cream. Be careful, it will splatter. If caramel hardens, turn on the heat and stir until harden caramel dissolves and the mixture boils. Once it reaches a boil, remove from the heat.
- In a bowl, mix yolks, salt and vanilla extract. Slowly temper in caramel mixture, adding a small amount at a time, to prevent yolks from scrambling. Mix to combine, then strain through a fine mesh strainer.
- Fill 6 (4-ounce) ramekins with the creme mixture. Place them in a high-sided baking dish and fill baking dish 1/2 full with boiling water. Bake in a preheated 325 degree oven for about 25 minutes or until set. The middle should jiggle slightly. Remove, let cool and refrigerate.
POT DE CREME
Steps:
- Preheat oven to 325 degrees F.
- Place the milk and vanilla bean in a saucepan, over medium flame, bring to boil. In separate bowl, beat the yolks with sugar. Pour the hot vanilla-milk into the yolk/sugar mixture, and stir.
- Baking pot de creme: Bring a pot of water to boil. Fill ramekins to 3/4 full with custard mixture, cover the ramekin with aluminum foil. Line a hotel pan or sheet pan with parchment paper, place ramekins in it, slide the pan into the oven and fill the pan with the boiling water, to halfway up the sides if the ramekins. Check custard occasionally to make sure the hot water doesn't boil, if it boils at any point, turn the oven down immediately. If the pot de creme gets to hot it will curdle. It takes about 40 minutes to cook, and cream should be smooth. Remove the ramekins from bain-marie, take off the lids and refrigerate until completely chilled.
CRANBERRY COMPOTE
Steps:
- Place all of the ingredients in a stainless steel sauce pan and simmer until the cranberries pop and fruit cooks down a bit. Use as a sauce.
HOLIDAY CRANBERRY AND APPLE COMPOTE
A rich compote with great balance of sweet apples and bitter cranberries. Great side for turkey, ham, or would even be outstanding baked into a pie.
Provided by M. Goldman
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 1h35m
Yield 32
Number Of Ingredients 7
Steps:
- Combine orange juice, apples, cranberries, white sugar, brown sugar, and pumpkin pie spice in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until apples are tender and sauce has thickened slightly, 20 to 25 minutes.
- Transfer sauce to a dish; stir in softened butter and refrigerate for 1 to 2 hours. Sauce will continue to thicken.
Nutrition Facts : Calories 77.8 calories, Carbohydrate 18.2 g, Cholesterol 1.9 mg, Fat 0.8 g, Fiber 0.8 g, Protein 0.2 g, SaturatedFat 0.5 g, Sodium 6.7 mg, Sugar 16.4 g
EASY POTS DE CREME
A simplified version of pots de creme that is irresistible and takes no time to make!
Provided by Sarah James
Categories World Cuisine Recipes European French
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
- Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g
VANILLA CUSTARD OR POTS DE CRèME
Yield 4 servings
Number Of Ingredients 5
Steps:
- Whisk until just mixed in a medium bowl: 4 egg yolks.
- Measure and pour into a medium bowl: 3/4 cup heavy cream.
- Combine in a small pot: 3/4 cup half-and-half, 1/4 cup sugar, One 2-inch piece of vanilla bean, split lengthwise and seeds scraped into the pan with the bean.
- Warm just until steaming over medium heat. Stir occasionally to dissolve the sugar. When warm, whisk into the egg yolks. Strain this mixture into the cold cream and mix well. Remove the vanilla bean from the strainer and squeeze all the seeds and liquid from it back into the custard mix. The mixture can be refrigerated for up to 2 days.
- When ready to bake, preheat the oven to 350°F. Pour the mixture into a 2 1/2-cup custard mold, or into 4 custard cups. Place the mold or cups into a large, deep pan and pour in hot water until it reaches about halfway up the sides. Cover the top of the pan with foil and seal tightly. Bake until the sides of the custards are set but the center is still soft when jiggled, about 50 minutes for the large mold and 25 to 30 minutes for the smaller cups. Remove from the water bath and let cool. Serve warm or cool in the refrigerator.
- Top the cooled custards with a few tablespoons of raspberry purée.
- Stir 2 tablespoons dry Marsala, sherry, or a liqueur into the custard mixture.
- Melt 3 ounces bittersweet chocolate and 1/2 ounce unsweetened chocolate over hot water. Stir the melted chocolate into the hot half-and-half. Stir in the cream and whisk in the egg yolks. Add 1/2 teaspoon brandy or Cognac, if desired.
- For crème brûlée, cool the custards and sprinkle 1 tablespoon white sugar evenly over the top of each custard. With a small handheld propane torch, pass the flame over the sugar to caramelize evenly. Heat until the sugar turns a dark amber brown. Alternatively, caramelize the sugar under a broiler but keep a sharp eye on the custards-they burn easily. Let cool to harden and serve.
VANILLA POT DE CREME
Pots de creme are very rich, very thick custards. There is nothing here but vanilla, eggs, and cream, so use the very best you can find. Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/hXBXaw
Provided by DrGaellon
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F Bring a kettle of water to a boil.
- Heat the cream in a small saucepan over medium heat. Split the vanilla bean in half lengthwise and scrape out the sticky seeds inside. Add the seeds and the shell to the cream. Heat until small bubbles form around the edge of the saucepan.
- Meanwhile, beat the egg yolks and sugar with an electric hand mixer on medium-high speed until pale and light, about 2 minutes.
- Add the vanilla extract to the hot cream. Remove and discard the shell of the vanilla bean. Whisking constantly, drizzle the hot cream into the egg yolks.
- Divide the custard among 4 ramekins. Place ramekins into a square baking dish. Pull out the rack of the oven and set the baking dish on it. Pour boiling water into baking dish until it comes halfway up the sides of the ramekins. Carefully slide the rack back into the oven and close the door; bake 30 minutes, until the center of each ramekin is barely set and wiggles slightly when shaken.
- Carefully move the baking dish to a rack and allow custards to cool to room temperature in the water bath. Cover each ramekin with plastic rap and refrigerate overnight. Serve cold with a dollop of barely-sweetened whipped cream.
Nutrition Facts : Calories 281.9, Fat 26.1, SaturatedFat 15.2, Cholesterol 247.5, Sodium 30.1, Carbohydrate 8.6, Sugar 6.6, Protein 3.6
VANILLA POTS DE CREME WITH CHOCOLATE SAUCE
Steps:
- Preheat the oven to 325 degrees. To make the chocolate sauce, place the chocolate in the top of a double boiler set over barely simmering water. Heat, stirring occasionally, until melted. Remove from the heat and whisk in the cream. Coat the bottom of 6 6-ounce ramekins or pots de creme cups with the chocolate sauce and set aside.
- To make the custard, place the milk and cream in a medium saucepan. Scrape the seeds from the vanilla bean into the milk and add the pod. Bring the milk to a boil over medium heat, cover, remove from the heat and let stand 10 minutes. Meanwhile, in a large bowl, whisk together the yolks and sugar until thick and pale yellow. Stirring constantly, whisk the warm milk into the yolks. Add the salt and strain the mixture into a bowl. Let stand for 2 to 3 minutes and skim the foam from the top.
- Ladle the custard into the chocolate-lined molds and place them in a deep baking pan. Pour enough hot water in the pan to come halfway up the sides of the ramekins, and cover the baking pan with aluminum foil. Bake until the pots de creme are just set (they will tremble slightly in the center when shaken) and a small knife inserted into the center comes out clean, about 55 minutes.
- Remove the molds from the water and let cool. Serve the pots de creme in the molds, warm or chilled.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 24 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 14 grams, Sodium 80 milligrams, Sugar 20 grams
POTS DE CREME
Looking for an easy recipe to make for your sweetheart? Served in pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening.-Connie Dreyfoos, Cincinnati, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.
Nutrition Facts :
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VANILLA-BEAN POTS DE CRèME RECIPE - BON APPéTIT
VANILLA BEAN POTS DE CREME - ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (4)Category DessertCuisine FrenchTotal Time 10 hrs
- Combine cream, milk, and 5 tablespoons (1/4 cup + 1 tablespoon) of the sugar. Split the vanilla bean in half lengthwise, scrape the vanilla seeds into the cream, and drop in the empty pod as well. Heat mixture until it’s hot to touch and sugar has dissolved, then remove the pan from the heat, cover, and let it steep for an hour (if possible).
- Whisk the egg yolks and remaining ¼ cup sugar together. Re-heat the cream mixture till it’s warm to the touch — not hot. Slowly whisk a small amount of the cream mixture into the yolks to temper them. Continue adding the warm cream until all of it has been added. Strain the entire mixture through a fine mesh strainer into a pitcher or large measuring cup. At this point, the mixture can be refrigerated for several days.
- Place rack in center of oven and preheat oven to 300º. Bring a teapot filled with water to a boil. Place pot de creme molds (see notes above) in a large deep baking pan (a 9×13-inch pan should fit all of the molds). Place the baking pan on a sheet pan: This will provide double the insulation so the custards can cook evenly and slowly. Gently stir the custard, then fill each vessel with it. Cover each mold with a lid or wrap each ramekin in plastic wrap — if this worries you, can simply bake the ramekins uncovered. It works fine.
- Place pan in the oven leaving a few inches sticking out to allow you to pour in the hot water from the teapot: pour in water to come in halfway to two-thirds up the sides of the molds. Place in the oven and bake for 30 to 55 minutes — the cooking time will vary depending on the size of the vessel and if the custard was refrigerated or not. To test, reach into the oven and using a tea towel to protect your hand, gently shake one of the molds — the custard should be set, but will still jiggle slightly, like gelatin. Remove the molds from the hot water and place on a cooling rack.
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