Pot de Creme with Strawberry Rhubarb Confit by Nathaniel Reid
Created by Chef Nathaniel Reid for Prairie Farms. Elegant custard cups layered with a strawberry and rhubarb confit, fresh raspberries and sliced pistachios.
Servings 8
Ingredients:
Pot de Creme
- 2 Cups Prairie Farms Whole Milk
- 1 1/2 Vanilla Beans
- 5 Eggs, Just the Yolks
- 1/3 Cup Sugar
Strawberry Rhubarb Confit
- 1 pint Strawberries
- 2 stalks Rhubarb
- Sugar
- 1/2 pint Raspberries
- Orange Blossom Water
Garnish
- sliced Pistachios
- Powdered Sugar
Directions:
Pot de Creme
- Split the vanilla beans in half lengthwise and add the vanilla seeds and pods into a saucepan with milk.
- Bring milk to a simmer over medium high heat.
- Once simmering, remove pan from heat, cover and let steep for at least 30 minutes.
- While milk is steeping, whisk yolks and sugar together in a medium size bowl.
- Strain milk slowly into yolk mixture, whisking constantly until blended.
- Pour cream into individual ovenproof dishes/glasses.
- Preheat oven to 195 degrees Fahrenheit.
- In a large pot, boil water.Place filled cups into a deep baking pan, leaving space in between. Place pan in oven, and carefully pour boiled water into the pan to create a water bath. Water should reach half the height of filled cups.
- Bake until just set, but creme is slightly jiggly when gently shaken.
- Remove from oven and let cool for about 20 minutes, then refrigerate for at least 8 hours until ready to serve.
Strawberry Rhubarb Confit
- Wash and slice strawberries and rhubarb. Add half of the strawberries and all of the rhubarb to a medium saucepan. Add sugar to taste.
- Over low heat, slowly stew the fruit mixture until rhubarb is tender. About 5 minutes.
- In a blender, puree cooked fruit and raspberries until smooth. Let cool to room temperature.
- In a small bowl, add remaining strawberries and orange blossom water to taste.
- When ready to serve, top each pot de creme with confit sauce, and garnish with sliced strawberries, raspberries and a few sliced pistachios. Enjoy!
Notes
Created for Prairie Farms by Chef Nathaniel Reid.
https://www.nrbakery.com/
