Vanilla Basil Pots de Creme

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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.".
  • PrepN/A |
  • TotalN/A |
  • Serves 6

Ingredients

    • 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)

Instructions

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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