Raspberry Rose Pots de Creme
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon rose water*
- 4 egg yolks
- 1/4 cup sugar
- Pinch fine sea salt
- 3/4 cup fresh or frozen and thawed raspberries, mashed
- 4 packets carbonated candy (recommended: Pop Rocks)
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 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.
Recipe courtesy of Giada De Laurentiis, 2008