White Pepper Pots de Crème with Rhubarb Cherry Compote White Pepper Pots de Crème with Rhubarb Cherry Compote

[migration] empty title 10079 Image by: [migration] empty title 10079 Author: Canadian Living

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
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White Pepper Pots de Crème with Rhubarb Cherry Compote