Pots de Crème with Riesling-Poached Grapes
By LRay
Recipes & Menus | recipes
Pots de Crème with Riesling-Poached Grapes
You can make these custards and their grape garnish up to 2 days in advance.
Makes 8
active time:
40 minutes
total time:
5 hours 40 minutes
Recipe by Ashley Christensen of Poole's Diner in Raleigh, NC
Photograph by Jeremy Liebman
September 2011
1 Picture
Ingredients
- 1 750-ml bottle off-dry Riesling
- 4 cups black seedless grapes or red seedless grapes
- 10 tablespoons sugar, divided
- 11 large egg yolks
- Pinch of sea salt
- 2 1/4 cups heavy cream
- 3/4 cup whole milk
- 3/4 cup sour cream
Details
Servings 8
Cooking time 340mins
Adapted from bonappetit.com
Preparation
Step 1
Preparation
Bring wine, grapes, and 4 tablespoons sugar to a boil in a large saucepan over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until mixture measures 2 cups, about 1 hour; chill.
Preheat oven to 325°. Using an electric mixer, beat yolks, 6 tablespoons sugar, and salt in a large bowl until pale yellow, about 2 minutes.
Bring cream to a simmer in a medium saucepan over medium heat; gradually whisk into yolk mixture. Whisk in milk and sour cream. Pour through a fine-mesh sieve set over a medium pitcher. Divide among ramekins; cover each with foil and place in a large roasting pan. Add enough hot water to pan to come halfway up sides of ramekins.
Bake pots de crème until just set in center, about 1 hour. Uncover and chill until cold, about 3 hours. Spoon grapes over.
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