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.
Cuisine: French
Course: Desserts
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Prep Time 15 minutes
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Total Time 9 hours 15 minutes
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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/

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