Classy, creamy, smooth and rich, this simplifed pot de crème (a fancy French custard that is baked and chilled) is amazing. Simply amazing.
Not only is it easy to make but it tastes like you are eating something so ethereally creamy and luscious, you’ll swear some gourmet live-in chef who works 7 days a week for free and who’s been to culinary school and back made this for you.
I was intrigued by the name of this dessert when Hollie, a reader, sent it to me and was thrilled when the taste and texture lived up to such a gourmet and lovely name. I mean, “crème” (come on, say it with a thick, French accent!) sounds so much dreamier than plain old “cream” or “pudding.” This recipe rivals one of my old favorites winning the contest due to it’s ease of preparation and would also be delicious garnished with chocolate shavings or curls.
Make this. The sweet and tart berries combined with the decadent lightness of the simple custard will wow you. And your friends. And your family. And your dog. And your whomever. Rest assured you’ll wow them all or your money back guaranteed. Er, or something like that.
P.S. I’ve updated my Favorites section over there on the sidebar to include my favorite breads!
- 1 tablespoon unflavored gelatin
- ½ cup sugar
- 2 cups heavy cream
- 1 ½ cups light or regular sour cream
- 1 teaspoon pure vanilla extract
- Assortment of fresh berries (strawberries, raspberries, blackberries, blueberries)
- In a medium saucepan, stir together the gelatin, sugar and heavy cream until well combined. Set the saucepan on the stovetop burner and set the heat to low, stirring until the sugar and gelatin are dissolved and the mixture is barely warm to the touch. Be careful not to overheat the mixture – the purpose is simply to heat slightly to dissolve the sugar and gelatin.
- Remove the pot from the heat and fold in the sour cream and vanilla extract until the mixture is well combined. Pour the mixture into ramekins, dessert cups, small glass bowls or pots de crème. Chill for 2-3 hours or up to overnight. Just before serving, spoon fresh berries on top.
Recipe Source: from Hollie