Raspberry Almond Pots De Crème – a delicious recipe with raspberries, egg yolks, sugar, u00bc, heavy cream, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
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
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
Pour custard into individual ramekins and let cool to room temperature. Cover and chill for 4 hours or overnight.
5
Serve with a blob of barely sweetened whipped cream with a little grated chocolate sprinkled over if desired.
540
kcal
Calories
35
g
Fat
41
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pint raspberries, 5 large egg yolks, 3/4 cup sugar, 1/4 teaspoon kosher salt, and more.
Yes, Raspberry Almond Pots De Crème falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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