It's Father's Day weekend and I have whipped up a few little goodies for the Big Daddy in my life, my husband.
He loves creamy desserts and these Pots de Crème were silky, elegant and delicious. Most importantly - they were easy! Like ice cream without the churning and freezing.
The ginger flavour is surprisingly strong and exotic. The cream steeps in gingery goodness before being strained and mixed in with the egg yolks and sugar. The resulting dessert is so creamy and decadent.
The ginger makes the custards just Eastern enough that they would be perfect to finish off an elegant Asian dinner. And the lemon balm on top? Well, that's just pretty. Go ahead and eat it, I have tons. Seriously, lemon balm is like a weed - I find it growing in the oddest places. Sure is pretty though!
Ginger Pots de Crème
adapted from Mark Bittman, Quick and Easy Recipes from the New York Times
for I Heart Cooking Clubs, Dining with Dad
Pots de Crème are always great, but flavoured with ginger they become exotic-yet there's nothing to it.
2 cups heavy cream
10 slices ginger, unpeeled is fine
5 egg yolks
1/2 cup sugar
Preheat the oven to 300F. Combine the cream and fresh ginger in a small saucepan and heat over medium-low heat until steam rises.
Cover the pan, turn off the heat, and steep for 15 minutes.
Beat the yolks and sugar together until light. Remove the ginger slices from the cream and pour about a quarter of the cream into the egg mixture, then pour the sugar-egg mixture into the cream and stir.
Pour into four 6-ounce ramekins and put the ramekins in a baking dish; pour water into the dish to come halfway up the side of the ramekins and cover with foil.
Bake for 30-45 minutes, of until the center is barely set. Chill, then serve.
(mine took longer, I think it is because of the taller ramekins)