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.
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!