Recipe courtesy of Giada De Laurentiis
Raspberry Rose Pots de Creme
Total:
3 hr 38 min
Active:
8 min
Yield:
4 servings
Total:
3 hr 38 min
Active:
8 min
Yield:
4 servings

Ingredients

Directions

Special equipment: 4 (4 to 5-ounce) ramekins

*Can be found at specialty gourmet markets

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

In a medium saucepan, heat the cream, milk, and rose water over medium-low heat until warm, about 4 minutes.

In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth. Slowly whisk in the milk mixture. Stir in the mashed raspberries. Using a ladle, divide the mixture between 4 ramekins. Place the ramekins in an 8 by 8-inch baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set. Remove the pan from the oven and allow the ramekins to cool while still in the water, about 1 hour. Remove the ramekins from the water and refrigerate for at least 2 hours until set.

Serve with a packet of carbonated candy.

IDEAS YOU'LL LOVE

Creme Brulee

Recipe courtesy of Alton Brown

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Pico de Gallo

Recipe courtesy of Ree Drummond

Pico de Gallo

Recipe courtesy of No Author

Pot Roast

Recipe courtesy of Alton Brown

Raspberry Sorbet

Recipe courtesy of Paula Deen

One-Pot Spaghetti with Fresh Tomato Sauce

Recipe courtesy of Food Network Kitchen

Slow Cooker Beef Stew

Recipe courtesy of Nancy Fuller

Slow-Cooker Pork Tacos

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking