Print
Cardamom + Rose Pots De Creme
Rose, cardamom and chocolate - These powerful aromatics work so well together in this romatic dessert and somehow balance each other out, much like a strong partnership between lovers.
Prep Time 10 minutes
Cook Time 50 minutes
Steeping and Cooling 4 hours 20 minutes
Total Time 5 hours 20 minutes
Servings 4
Calories 450 kcal
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
-
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
-
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.
-
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.
Recipe Notes
Decorate with rose petals - candied rose petals would be very pretty here.