Vanilla Pots De Creme With Strawberry Sauce Recipe
Ingredients
9 egg yolks 9
3/4 cup granulated sugar 175 mL
3 cups whipping cream 750 mL
1-1/2 tsp vanilla 7 mL
Freshly grated nutmeg
2-1/2 cups sliced strawberries (or 300 g pkg sliced frozen strawberries) 625 mL
Directions
In large bowl, beat egg yolks until pale and thickened; beat in sugar.
Gradually beat in cream; stir in vanilla.
Strain through sieve Pour about 1/3 cup (75 mL) of the mixture into each of 10 small baking dishes or custard cups; sprinkle each with pinch of nutmeg.
Place dishes in large baking pan; pour in enough warm water to come halfway up sides.
Cover pan with foil; bake in 300°F (150°C) oven for 15 minutes or until knife inserted in centre comes out clean.
Let cool to room temperature, then refrigerate.
In food processor or blender, puree strawberries; spoon a little over each dessert.
Or, run knife around each dessert and unmould onto plates; drizzle with puree.
Gradually beat in cream; stir in vanilla.
Strain through sieve Pour about 1/3 cup (75 mL) of the mixture into each of 10 small baking dishes or custard cups; sprinkle each with pinch of nutmeg.
Place dishes in large baking pan; pour in enough warm water to come halfway up sides.
Cover pan with foil; bake in 300°F (150°C) oven for 15 minutes or until knife inserted in centre comes out clean.
Let cool to room temperature, then refrigerate.
In food processor or blender, puree strawberries; spoon a little over each dessert.
Or, run knife around each dessert and unmould onto plates; drizzle with puree.
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