About a few months ago, I visited my dear friend's house, Kiki and played with her adorable baby Max. The foodtv was on at that time and I wasn't really paying attention on what show is playing. But then I heard the words "dessert", "raspberry", "rose", and "cream", and you know me well that those words get to me very easily. As a HUGE fan of raspberry, rose, custard, I would be really interested in anything with those ingredients in it, among other ingredients of course. Unfortunately, the show ended before I got the change to know what was it. So I began my search immediately (thanks to internet), and finally got this Raspberry Rose Pots de Creme recipe from Giada and immediately to my "to-make" list it goes. The plan was suspended for a while because I was waiting to have leftover raspberries and cream from other cake I made and finally got the chance!
I would say the ingredients are pretty standard for custard. I baked mine in 6-oz ramekins, while the recipe stated for 4-oz. No biggie, it will just yield less amount of ramekins, that's all. I didn't mash the raspberries however, I thought that it would make the appearance less desirable. I just put whole raspberries inside and I also omit the pop rocks candy.
I didn't really eat a lot of this as my friend gulped them all down, but it has a really nice floral taste in the back ground. Be careful not to use a lot of the rose water as it can be very overwhelming. The only thing I would have done differently though, is bake it a little longer. I forgot to increase the amount of baking time, and as a result, the texture was still a little too soft even after being refrigerated overnight.
I think this is a perfect dessert after a dinner party. It doesn't take too long to make, it's easy, and it certainly will wow your guest :)
Raspberry Rose Pots de Creme
Source: Giada de Laurentiis
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon rose water*
- 4 egg yolks
- 1/4 cup sugar
- Pinch fine sea salt
- 3/4 cup fresh or frozen and thawed raspberries, mashed
- 4 packets carbonated candy (recommended: Pop Rocks)
Special equipment: 4 (4 to 5-ounce) ramekins
*Can be found at specialty gourmet markets
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
In a medium saucepan, heat the cream, milk, and rose water over medium-low heat until warm, about 4 minutes.
In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth. Slowly whisk in the milk mixture. Stir in the mashed raspberries. Using a ladle, divide the mixture between 4 ramekins. Place the ramekins in an 8 by 8-inch baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set. Remove the pan from the oven and allow the ramekins to cool while still in the water, about 1 hour. Remove the ramekins from the water and refrigerate for at least 2 hours until set.
Serve with a packet of carbonated candy.