What took ya? Maybe it's just me, but winter was such a clingy lit'l rascal this year. I'm so happy to see blossoms and color peeping out of the shadows, sunshine showing up and hanging out a little longer, and baskets of berries jumping into my bag at the Farmer's Market.
Fresh Raspberry Pot de Creme
If fresh raspberries haven't shown up for you yet, it works great with your frozen ones too.
1 cup raspberries
1 cup heavy cream
1 cup milk
1/4 cup sugar
3 egg yolks
Pour the milk, cream and raspberries into a saucepan and heat to just before boiling. Cover the pan and let sit for 10" while the raspberries infuse the dairy.
While waiting, whisk the sugar, eggs and egg yolks together in a bowl until light and frothy. Hold.
Reheat the cream and raspberries, stirring to break down the raspberries. Bring to just before a boil and remove, strain carefully into another bowl.
Gradually add the raspberry mixture to the egg mixture, whisking constantly so the eggs don't cook in the warm milk.
Fill ramekins or Pot de Creme pots with the creamy raspberry mixture and place the containers into a deep sided pan. Set up a bain marie: Pour boiling water carefully around the ramekins in the baking pan, just to about half way to the filled ramekins.
Place in an oven preheated to 350 for 30". Let the ramekins cool in the water, remove and chill for at least 2-3 hours in the refrigerator.
Garnish with extra raspberries, or dollops of whipped cream.
*Optionally stir in a Tbls of Chambourd to the cream mixture just before pouring into the ramekins or pots for cooking.
These keep for a couple days in the fridge, which makes them a wonderful "make-ahead" dessert.
Quote from hubby - "Yeah, they're little so you can eat more than one, right?"
Do you have a favorite easy spring sweet? I'd love to try it, too. Thanks for pausing at my blog.