White Pepper Pots de Crème with Rhubarb Cherry Compote
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.
Servings: 6
Ingredients:
White Pepper Pots de Crème with Rhubarb Cherry Compote Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 403 |
| pro | 5 g |
| total fat | 32 g |
| sat. fat | 19 g |
| carb | 26 g |
| fibre | 1 g |
| chol | 271 mg |
| sodium | 36 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 5% |
| vit A | 36% |
| vit C | 3% |
| folate | 12% |
-
1 tbsp (15 mL) white peppercorns
5 cloves
1 star anise
2 cups (500 mL) whipping cream
5 egg yolks
1/3 cup (75 mL) granulated sugar
Rhubarb Cherry Compote
Preparation:
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.
Source
Canadian Living Magazine: May 2007
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