Rasberry Rose Pots de Creme

Rasberry Rose Pots de Creme

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    c. heavy cream

  • ½

    c. whole mild

  • ½

    t. rose water

  • 4

    egg yolks

  • ¼

    c. sugar

  • pinch fine sea salt

  • ¾

    c. fresh or frozen and thawed rasberries, mashed

  • 4

    packets carbonated candy (recommended: Pop rocks)

Directions

1. Preheat oven to 350 degress. 2. In medium saucepan, heat cream, mild and rose water over medium-ow heat until warm, about 4 minutes. 3. In medium bowl, whisk together egg yolks, sugar, and salt until smooth. Slowly whisk in mild mixture. Stir in mashed raspberries. Using ladle, divide mixture between 4 ramekings. 4. Place ramekins in 8 x 8 in. baking pan. Pour enough hot water into pan to come halfway up sides of ramekis. Bake for 30 minutes until custard is almost set. Remove pan from oven adn allow ramekins to cool while still in water, about 1 hour. Remve ramekins from water and refrigerate for atleast 2 hours until set. 5. Serve with packet of carbonated candy.


Nutrition

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