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Vanilla Basil Pots de Crème
Contributed by: Judi
McLean Parks
From the cook: "I
know this sounds odd - but it really is delicious. It came about from a
modification of a Basil Ice Cream recipe, which I typically serve with
fresh raspberries or peaches.".
Serves 6
I N G R E D I E N T S
2 cups half & half
3/4 cup fresh basil leaves (you can experiment - I like "regular" or
lemon basil)
3" vanilla bean
6 egg yolks
1/2 cup sugar
1/8 teaspoon salt
3 tablespoons very finely chopped dried peaches (optional)
I
N S T R U C T I O N S
Heat 1 3/4 cups of the cream with the basil leaves. Turn off heat and
let steep at least an hour. Heat again with the vanilla bean. Drain and
remove leaves and vanilla bean. Scrape insides of vanilla bean back into
the cream.
Beat egg yolks until they are lemony. Beat in the sugar, salt, and
remaining 1/4 cup of the cream.
Gradually beat in the hot cream, stirring constantly. Strain into a
large 4-cup measuring cup. Fold in dried peach dice, if you are using it
(it should be very small dice).
Put 6 - pots de crème cups in a large roasting pan, dividing the mix
evenly into the cups. Pour enough hot water in the pan to come halfway
up the sides of the dishes. Cover pan with aluminum foil or cover with
the pot lids.
Place in oven and bake at 350-degrees F until the custard is just set
around the edges, approximately 20 - 25 minutes.
Remove dishes from the pan and allow them to cool. Then cover and chill
in refrigerator at least 2 hours or over night.
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