Strawberry Pots De Creme Food
POT DE CREME
Steps:
- Preheat oven to 325 degrees F.
- Place the milk and vanilla bean in a saucepan, over medium flame, bring to boil. In separate bowl, beat the yolks with sugar. Pour the hot vanilla-milk into the yolk/sugar mixture, and stir.
- Baking pot de creme: Bring a pot of water to boil. Fill ramekins to 3/4 full with custard mixture, cover the ramekin with aluminum foil. Line a hotel pan or sheet pan with parchment paper, place ramekins in it, slide the pan into the oven and fill the pan with the boiling water, to halfway up the sides if the ramekins. Check custard occasionally to make sure the hot water doesn't boil, if it boils at any point, turn the oven down immediately. If the pot de creme gets to hot it will curdle. It takes about 40 minutes to cook, and cream should be smooth. Remove the ramekins from bain-marie, take off the lids and refrigerate until completely chilled.
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- Preheat the oven to 325 degrees F. Blend together 1 1/2 cups of the coconut milk, honey vanilla, cinnamon, and salt.
- Heat the remaining coconut milk in a small saucepan over medium until just beginning to steam. Stir in the gelatin until dissolved, then pour into the blender and process on low speed for 30 seconds.
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- Puree the strawberries in a small food processor or good blender until smooth. Strain through a strainer and discard any seeds or solids. Stir in the lemon juice and set aside.
- In a small heavy bottomed saucepan heat the cream and sugar, stirring to dissolve the sugar, until it comes to a simmer. Slowly drizzle half of the hot cream into the egg yolks, while whisking. Then pour that mixture back into the pan, stirring constantly, and bring back up to a gentle boil. Cook for about a minute, stirring constantly, as the mixture thickens.
- Remove from the heat and pour through a (rinsed out) strainer to remove any lumps. Measure out 1/2 cup of the strawberry puree and blend into the cream (reserve the rest of the puree to use as a sauce later.) Pour into 4 small jars or cups.
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