Tested till perfect White Pepper Pots de Crème with Rhubarb Cherry Compote
White Pepper Pots de Crème with Rhubarb Cherry Compote Photography by Yvonne Duivenvoorden

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2007

  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 1 tbsp 1tbspwhite peppercorns
  • 5 5cloves
  • 1 1star anise
  • 2 cups 2cupswhipping cream
  • 5 5egg yolkegg yolks
  • 1/3 cup 1/3cupgranulated sugar
  • 1 recipe 1recipeRhubarb Cherry Compote
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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.

Nutritional Information Per serving: about

cal 403 pro 5g total fat 32g sat. fat 19g
carb 26g fibre 1g chol 271mg sodium 36mg

% RDI:

calcium 8 iron 5 vit A 36 vit C 3
folate 12
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