Subtle and aromatic spices lend themselves to this dessert's creamy texture without the usual pepper heat. When available, fresh sour cherries can be substituted for frozen in the compote.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2007
In small dry saucepan, toast peppercorns, cloves and star anise over medium heat, stirring often, until fragrant, about 5 minutes. Pour in cream and bring to simmer; cover and set aside to steep for 10 minutes.
In bowl, whisk egg yolks with sugar; gradually whisk in cream mixture. Strain through fine sieve into large glass measure; skim off any foam. Divide among six 6-oz (175 mL) ramekins or custard cups. Place in large shallow pan; pour enough boiling water into pan to come halfway up sides of ramekins.
Bake in 325°F (160°C) oven until edges are set but centres still jiggle and knife inserted in centres comes out creamy, about 35 minutes. Remove from water; let cool on racks. Cover and refrigerate until chilled and set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Serve with Rhubarb Cherry Compote.
Nutritional facts <b>Per serving:</b> about
- Sodium 36 mg
- Protein 5 g
- Calories 403.0
- Total fat 32 g
- Cholesterol 271 mg
- Saturated fat 19 g
- Total carbohydrate 26 g
- Iron 5.0
- Folate 12.0
- Calcium 8.0
- Vitamin A 36.0
- Vitamin C 3.0