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honey vanilla pots de crème with strawberries // brooklyn supper
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Honey Vanilla Pots de Crème
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

These wonderfully delicate and creamy honey vanilla pots de crème with fresh strawberries and tarragon are the perfect spring dessert.

Custards are delicate and should not be overcooked. Look for the edges to set up and the center to jiggle a bit, but without tiny ripples. As you near the end of cook time, check often – a knife inserted should come out clean, without any custard clinging to it.

Recipe Type: Dessert
Keyword: honey vanilla pots de creme
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
Pots de Crème
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 5- inch vanilla bean, split lengthwise
  • 1/2 teaspoon ground cardamom
  • 4 egg yolks
  • 1/4 cup honey
  • pinch sea salt
Strawberry Topping
  • 1 pint strawberries, hulled and sliced
  • 2 tablespoons honey
  • 2 tablespoons minced tarragon leaves, plus more for garnish
Instructions
  1. Preheat oven to 325 degrees F. Set out a 2-inch deep baking pan and fill with 1-inch water.
  2. In a heavy bottomed saucepan, stirring frequently, heat milk and cream over medium high heat until mixture is steamy and small bubbles form along the edges, about 7 minutes. Remove from heat, scrape vanilla beans into mixture, and add the pods, cardamom, and sea salt. Cover; steep 10 minutes.
  3. Whisk to combine egg yolks and honey in a large mixing bowl.
  4. Strain warm cream mixture through a fine mesh sieve and discard vanilla bean pods. Whisking constantly, drizzle strained cream into yolk and honey mixture until base is well combined.
  5. Ladle into 6 ounce ramekins or oven-proof jars. Place ramekins in prepared baking pan, and slide into oven. Bake until edges of custard are just set and a knife inserted in center comes out clean, 60 - 70 minutes. Carefully remove from water bath and set out to cool. Once cool, custard can be covered and chilled in the fridge or served at room temperature.
  6. For the strawberry topping, fold together strawberries, honey, and tarragon. Let sit 10 minutes, then spoon onto custards along with any accumulated juices. Garnish with tarragon leaves and serve.
  7. Pots de crème can be kept in the fridge for a day or two. Add strawberries just before serving.