Raspberry Rose Pots de Creme

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Lovely and beautiful recipe. I've made it twice and the 2nd time added a little more rose water and divided the mashed raspberries and a quarter into the bottom of each ramekin then filled the custard. During baking the fruit rose to the surface and made a beautiful presentation

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This is a classical dessert with such light flavors that seem to just blend so well together. Just a little tip of advice for those that would like to recreate this dessert, make sure that your seperated yolks are at room temperature when used so that they don't quite scramble.

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This awful it had very little taste, a total waste of wonderful raspberries.

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I love this recipe! It was so easy and really delicious. I did find rose water at Wegmans and I could taste a slight hint of it. I may try adding a little more next time. I didn't strain the seeds out and I didn't mind having them in there. I used fresh raspberries and it was amazing. I never added the pop rocks b/c I ate it all so fast I didn't get a chance to! I will absolutely make this again and again! (side note: I made this along with the espresso chip merengues since this recipe only uses yolks and that recipe only uses the whites so I didn't waste the eggs

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One of the things we liked best bout this dessert was that it was sweet enough without being as "teeth chattering" sweet as are many of the Giada dessert recipes. Although we didn't use the PopRocks candy listed in the recipe, seems the intention of those is to sprinkle over the pots de creme? That would add a LOT of sweetness.

We thought the flavor of this dessert was very good. We started with flash frozen Willamette Valley raspberries and thawed them before mashing just slightly. (Omitted the rose water.

For folks who thought was too seedy, that is the nature of raspberries. We wouldn't say "too" seedy, but the texture of the raspberry seeds is probably not something we'd do again for a pot de creme.

We're glad we tried this, even if it didn’t make our “keeper” file. With a crispy almond cookie alongside and a small pour of late harvest Semillion dessert wine from an Oregon vintner, it was a lovely winter respite dessert!

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I made this and found it delicious. I loved it. I traded the Rasberries for Strawberries and since I didn't have rose water (although i'm sure it would have been fantastic I used vanilla. My husband and I loved and and I can't wait to make it again.

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I made this dessert with my kids,love it,sweet and soure with the rose water i think its so Frenchy.

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This was my best dessert ever even though I switched the rose water for vanilla. (I didn't have the rose water. I am totally hooked on Giada's recipes because of this one..

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If there was the option to give 0 stars, this recipe would highly deserve it. After watching the show earlier today, I thought I would give it a shot. I read through the other reviews and questioned to make it with everyone being split... Man oh man this was a complete disaster. The flavor is terrible and the raspberry seeds just make for the most undesirable texture in your mouth. I've made a lot of recipes from different chefs from here, but this takes the cake and just being awful. What a shame from the waste of good raspberries.

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The raspberries this season are sweet and when I saw this receipe on Giada at Home, I couldn't wait to make it. My local grocery had the most wonderful rose water. I prepared this receipe as instructed, and it came out perfect. I made it for my friends for my birthday luncheon in heart shaped ramekins. Everyone loved it. It's easy to make.