maple pot de creme with blackberry sauce
we had maple pot de creme with huckleberry sauce at go fish . i just realized from reading my yelp review again that it was a hucklyberry compote not just sauce. no wonder mine wasnt as thick. anyways ... i also didnt quite know where to get huckleberries so i just went with blackberries. the recipe is pretty straightforward. the only difficult part was not overcooking the darn things. i tried twice and both times ended up with a wrinkly/bubbly top. i think the 50-60min time varies depending on the oven. the timer was set to 55 and it still over cooked. i have to admit my first try i accidentally set the oven to 400. oops. i tried again at 45 minutes and still bubble on top. there must be a trick
Ingredients:
1 1/2 cups heavy cream
1/2 cup maple syrup
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla extract
Preheat the oven to 300 degrees F and arrange four ramekins in a rimmed baking dish.
Combine the cream, maple syrup, and salt in a small saucepan. Heat until it comes to a simmer. In a medium bowl, whisk together the egg yolks and vanilla extract. Using a small ladle, add some hot cream to the egg yolks a few tablespoons at a time. Whisk the egg yolks into the cream in the saucepan until combined. Strain the mixture through a fine sieve.
Pour the mixture into the four ramekins. Carefully pour enough hot water into the rimmed baking dish to come halfway up the sides of the ramekins. Bake until the edges are set but the center gently jiggles when shook, about 50-60 minutes. Remove the ramekins from the water bath and cool to room temperature.
Sauce:
2 cups fresh or frozen blackberries (or cherries) , plus more for garnish (optional)
2/3 cup sugar
lime
In a small saucepan over medium-low heat cook the berries and 2/3 cup sugar, stirring occasionally, until berries release their liquid and begin to break down, about 20 minutes. Juice and zest the lime
we had maple pot de creme with huckleberry sauce at go fish . i just realized from reading my yelp review again that it was a hucklyberry compote not just sauce. no wonder mine wasnt as thick. anyways ... i also didnt quite know where to get huckleberries so i just went with blackberries. the recipe is pretty straightforward. the only difficult part was not overcooking the darn things. i tried twice and both times ended up with a wrinkly/bubbly top. i think the 50-60min time varies depending on the oven. the timer was set to 55 and it still over cooked. i have to admit my first try i accidentally set the oven to 400. oops. i tried again at 45 minutes and still bubble on top. there must be a trick
Ingredients:
1 1/2 cups heavy cream
1/2 cup maple syrup
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla extract
Preheat the oven to 300 degrees F and arrange four ramekins in a rimmed baking dish.
Combine the cream, maple syrup, and salt in a small saucepan. Heat until it comes to a simmer. In a medium bowl, whisk together the egg yolks and vanilla extract. Using a small ladle, add some hot cream to the egg yolks a few tablespoons at a time. Whisk the egg yolks into the cream in the saucepan until combined. Strain the mixture through a fine sieve.
Pour the mixture into the four ramekins. Carefully pour enough hot water into the rimmed baking dish to come halfway up the sides of the ramekins. Bake until the edges are set but the center gently jiggles when shook, about 50-60 minutes. Remove the ramekins from the water bath and cool to room temperature.
Sauce:
2 cups fresh or frozen blackberries (or cherries) , plus more for garnish (optional)
2/3 cup sugar
lime
In a small saucepan over medium-low heat cook the berries and 2/3 cup sugar, stirring occasionally, until berries release their liquid and begin to break down, about 20 minutes. Juice and zest the lime
Next time i think i might try not adding sugar to the blackberries or fruit. the sauce made the whole dessert really really sweet. or i might try decreasing the sweetness of the pot de creme. but that would mean finding maple flavoring and adding sugar.
posted by kewpie at 10:19 AM
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