Raspberry Almond Pots De Crème

1. 1

   Whir raspberries in a food processor till liquified. Strain through fine mesh strainer into large bowl, pressing down on the berries so that you extract as much juice as possible, and set aside.

2. 2

   Whisk egg yolks, sugar and salt in a medium bowl until combined. Whisk in cream and half-and-half. Pour into saucepan and cook over medium low heat, stirring constantly and scraping the bottom of the pot until custard is thick and silky, about 10 minutes. It will register 175-180 on an instant-read thermometer and will leave a neat line when you run your finger down the back of the spoon. Remove from heat immediately.

3. 3

   Strain custard into the bowl with the strained raspberries. Add vanilla and almond extracts, and gently whisk together until raspberry puree is thoroughly blended into custard and the custard is a lovely pink color.

4. 4

   Pour custard into individual ramekins and let cool to room temperature. Cover and chill for 4 hours or overnight.

5. 5

   Serve with a blob of barely sweetened whipped cream with a little grated chocolate sprinkled over if desired.

* Per serving · 4 servings · Values may vary.