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Almond Pots de Creme

This summer will be very special for me. I know we just started spring but I just can’t wait to do all the outdoors activities that I have planned for my son. I see a lot of picnics and trips to the beach.
Today I was thinking about a dessert to take to a picnic we have been planning with my hubby but winter doesn’t quite wants to leave New York yet. However, that didn’t stop me from making Almond Pots de Creme. Yes, Almond Pots de Creme for a picnic. It’s perfect! I  baked them in baby food glass jars that I have been collecting just for these trips. They seemed perfect. Just remove the stickers and clean them well and when you are done with baking, cover them back with their lids. You can bake many things in these jars. Imagine individual servings of cheesecakes or flan, just get creative. Pots de Creme are usually a little richer than a regular pudding and you can infuse them with about any flavor you want, in this case I added ground almonds for texture. I love them. You will be seeing more recipes of it for sure. 
1 3/4 cups milk
2 egg yolk
1 egg
1/3 cup of sugar
1 vanilla pod
1 1/2 tablespoons of 
ground almond plus 
more for topping
Preheat the oven to 300 F.
Place the milk in a sauce pan. Scrape the seeds from the vanilla bean into the milk and bring it to a boil. Meanwhile, mix together the yolks, egg, sugar and the ground almonds. Strain the boil milk over the egg mixture constantly stirring to avoid the eggs to scramble. Skim off the surface to remove any foam. Ladle into five 4oz jars and place it in a roasting tin. Pour hot water to come halfway up the sides of the jars. Bake for 40 minutes or until the custards are set, (The center of the Pots de Cremes may still jiggle slightly when shaken). Let them cool and then refrigerate them for 2 hours. Sprinkle them with the rest of the ground almond.

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