Cardamom + Rose Pots De Creme

Cardamom Rose Pots de CremeI’ve had this Cardamom & Rose Pots de Creme recipe on the brain for a few months, but wanted to save it for a special occasion. Enter Valentine’s Day, the most appropriate time to bust out a pretty little number that just oozes romance.

Cardamom Rose Pots de CremeI’m never one to turn down a good custard based dessert (creme brûlée, panna cotta– I’m lookin’ at you) and pots de creme is no exception. Chocolate pots are the epitome of indulgence and they are just about my favorite way to enjoy chocolate, but this time I was feeling something a little more exotic, something that could transport you to far away lands if you closed your eyes…

Cardamom Rose Pots de CremeI was reminded of the Persian love cake I made for a friend’s birthday years ago featuring sugared rose petals, rose flavored whipped cream frosting and cardamom (among some other spices) in the cake. It was such a beautiful and unique pairing of floral and spice, so I sought to recreate that here, in custard form. ::Drools like Homer Simpson::

These two powerful aromatics work so well together and somehow balance each other out, much like a strong partnership between two lovers.

Barf, I know. But in my eyes that’s what makes this dessert the perfect celebration of love.

Cardamom Rose Pots de Creme


 

Cardamom + Rose Pots De Creme

Servings 4
Author Denisse

Ingredients

  • 1 cup heavy cream
  • 1 cup whole milk
  • 12 cardamom pods crushed
  • 4 egg yolks
  • 1/4 cup sugar
  • 1/4 cup rose syrup
  • 1/2 tsp vanilla extract
  • unsprayed rose petals for garnish

Instructions

  1. Preheat the oven to 325°. Place four 1/2-cup ramekins in a baking dish. In a small saucepan, heat the milk and cream with the cardamom over medium heat until bubbles begin to appear around the rim. Remove from the heat, cover and allow to steep for 20 minutes. Strain cardamom pods and set aside
  2. In a medium bowl, whisk the egg yolks and sugar together. Whisk in the cream mixture, rose syrup and vanilla. Pour custard into the ramekins.
  3. Pour enough hot water into the baking dish to reach halfway up the sides of the ramekins. Cover with aluminum foil and bake for 45-50 minutes, or until the custards are mostly set but still wobbly in the center. Transfer the pots de crème to a wire rack and let them cool to room temperature, then refrigerate until chilled, at least 4 hours or overnight.

 

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