For the last month my husband has been away. I have been pretty much completely by myself, except on weekends when friends take me out and make sure I do not go utterly insane. It has not been easy. The first week was the worst. After that first horrible week I decided to have wild fun with food and keep myself pre-occupied with cookbooks and recipes. It worked.
Luckily I prepared his welcome-home-honey dessert the day before since my husband surprised me last night walking through our front door, he was supposed to come home today! He came home looking so tired and hungry and I had Giada’s Raspberry Pot de Creme ready for him to swoon over. It worked and I tell you, this is an easy dessert! It is also low in sugar, there is only 1 tbsp of sugar per serving but for those watching their cholesterol, you may not want to indulge in all the eggs and whipping cream. Pot de creme is strictly for special occasions and this was definitely one of them!
Tutorial: How to make Raspberry Pot de Creme
You will find the complete recipe here
This is what you need: whipping cream, milk (I used evaporated to save on some fat), two small containers of raspberries, rose water (this can be replaced with vanilla), salt, four egg yolks and 1/4 cup of sugar. I feel so silly! Those big beautiful serving dishes ended up being way too big so I ended up not using them!
Heat up milk, cream and rose water or vanilla on the stove on low to medium heat. While that warms up separate four eggs. Hold onto those egg whites to use later! You can freeze them if you are not using them right away. Mix yolks with sugar and salt until smooth.
Mash up a 3/4 cup of raspberries.
Slowly add the hot liquid to the egg mixture, not too fast! You do not want the eggs to cook. Add the mashed raspberries and stir. Get 4 small ramekins and ladle the mixture into them evenly. Put the ramekins in a baking dish with hot water and bake. When they are done, let them cool down in the water and then chill. See, not that hard at all!
See the heart in the pot de creme? That one has my husband’s name written all over it. He is the love of my life. I am so happy he is home!
Wow! These are beautiful! And they really sound yummy! With that little sugar, I could totally make these as a special occasion treat! Glad Reg is home safely! 🙂
Looks rich and delicious!
3T Heppenstall says
Wow! You make some amazing looking desserts!!
Thanks for commenting on site and following my blog. And I TOTALLY understand about not being able to comment a lot. No worries. I hope you are having a wonderful Friday so far. 🙂
Chow and Chatter says
beautiful dessert and fab blog
That looks good! And not too hard to make.
I’m glad your husband is back home. <3
Yum – kinda like a creme brule method of cooking hey? Do you think it would work with strawberries? I just bought some really nice ones, but they are going ripe fast! I’m on the look out for a nice dessert this weekend too!
I always want to try a pot de creme?. But I have trouble adding eggs to heated items.
Coffee is on.
Luscious! I am happy he is home too. I am sure you feel 100% better when he is around. Nothing like the healing of love:)
Genie Sea says
YAY! I am so glad your love is home with you 🙂 What a lovely way to celebrate! Raspberry delight and the man you love 🙂 Hearts everywhere 🙂
Mmmm – this sounds SO good!
I’ve been making rhubarb tapiocia pudding, & adding frozen raspberries & blueberries to the mix after it’s cooled a bit – by the AM they’ve defrosted & are just part of it!
I’d use coconut milk in place of milk in this – acc. to the stuff I’ve read, coconut raises the ‘Good cholesterol,’ so while it may not lower the total, it balances things out!! & I like the taste
(I’m having a snack of my rhubarb tapiocia with a drizzle of agave nectar, cold coconut milk, & topped w a couple Tbsp of my granola – so ‘easy crisp’ taste 🙂
Samantha Gianulis says
Any pot de creme is a thing of heaven. And it’s so nice to have a change from just chocolate…