Raspberry Rose Pots de Creme

1. 1

   Special equipment: 4 (4 to 5-ounce) ramekins

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   *Can be found at specialty gourmet markets

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   Place an oven rack in the center of the oven.

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   Preheat the oven to 350 degrees F.

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   In a medium saucepan, heat the cream, milk, and rose water over medium-low heat until warm, about 4 minutes.

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   In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.

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   Slowly whisk in the milk mixture.

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   Stir in the mashed raspberries.

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   Using a ladle, divide the mixture between 4 ramekins.

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    Place the ramekins in an 8 by 8-inch baking pan.

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    Pour enough hot water into the pan to come halfway up the sides of the ramekins.

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    Bake for 30 minutes until the custard is almost set.

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    Remove the pan from the oven and allow the ramekins to cool while still in the water, about 1 hour.

14. 14

    Remove the ramekins from the water and refrigerate for at least 2 hours until set.

15. 15

    Serve with a packet of carbonated candy.

* Per serving · 4 servings · Values may vary.

No additional tips available.