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Pots de Creme with Rose and Pomegranate

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Pots de Creme with Rose and Pomegranate Pots de Creme with Rose and Pomegranate

Pots de Creme with Rose and Pomegranate






 
Rose flavoured desserts were a big part of my childhood. While flavoring milk, cardamom, saffron and rose would take precedence over chocolate and vanilla. Even before I tasted anything with rose, the colour of the dessert/drink would catch my eye. Rose pink as they call it. Such a soothing colour and such a refreshing flavour!

 

Pots de creme is another favorite in our house. The tastiest and easiest way to use up those egg yolks. Can you believe that a few egg yolks and cream can whip up something so delicate and spectacular" The flavours you can play with are endless and some are right there sitting in your pantry. Like lemon or orange (a tsp of zest does it), cinnamon, maple syrup, honey, coffee, chocolate or plain vanilla. Want something more creative, use ginger, berries, nuts, caramel, lavender,coconut, saffron and the list goes on.

The addition of rosewater in this dessert reminds me of warm summer days back home and chilled glasses of rose milk that my Aunt served up after a tiring game of catch with my cousin at the park during school holidays. ‘Did you wash your hands"’ she would look at us questioningly.  All I could think of was that glass in front of me. So pink, so delicious!

Not much has changed after 3 decades! I could not wait for these to chill. And I could not stop myself from eating them.

They are sure to impress your Valentine!

 

Notes : If you are using farm fresh eggs that have deep yellow or orange yolks, the colour of your custard might differ slightly. I generally use the grocery store eggs for making this dessert especially if I am using color. I’ve learnt it from experience!
You could use other fruits instead of pomegranates. Raspberry, strawberries and cherries make a good substitute.

The pomegranate seeds could be placed on the bowl before the custard is poured for a surprise element when one is eating or you could serve them as a topping like this one.
Pots de Creme With Rose and Pomegranate

Serves 5-6
1/2 cup milk

11/2 cup heavy/thickened cream

1 tbsp rosewater

4 egg yolks

1/4 cup castor sugar

1-2 drops pink food coloring

Pomegranate seeds, to serve
Preheat oven to 160 degrees C ( 140 degrees for fan-forced ovens) .Combine cream and milk in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Add the rosewater, mix and keep aside.
Whisk egg yolks and sugar in a heatproof bowl until well combined. Pour the warm cream mixture over the egg yolk mixture, little at a time whisking constantly until smooth. Take care not to add the entire cream to the eggs together as it can overcook the eggs resulting in scrambled eggs.  Mix in the food color and strain the mixture into a pouring jug.
Divide the custard into five or 6 lightly-greased, ramekins or ovenproof cups. Place in a deep baking tray. Pour boiling water into baking tray until halfway up sides of ramekins.
Bake custards, u...


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Source of news: sugaretal
Source of publication: 04-02-2016 20:00
visto: 0

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