Peach Pots de Creme
A tangy twist on a French classic made with sweet summer stonefruit! These easy desserts can be made in a variety of different ways and adapted to other fruits too.Note that the cook time summary is shown for the high-speed blender method. The cooking times for the stovetop and oven methods are indicated in the instructions.
- Prep time
- 10 min
- Cook time
- 8 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 cup chopped peaches ((~225 g or 8 oz) peeled or unpeeled (see note 1))
- 1.25 cup whipping cream
- 1 cup plain yogurt
- 1/2 tsp vanilla extract
- 1 large egg
- 5 large egg yolks
- 1/4 cup sugar
- 1/8 tsp salt
- 2 peaches (sliced or diced)
- 6 blackberries
- 1/4 cup whipped cream ((optional))
Instructions
- 1
Combine the egg, egg yolks, cream, vanilla, and sugar in a high-speed blender (e.g. Vitamix) and mix at the highest speed setting for 3 minutes.
- 2
Add the remaining ingredients to the blender and mix at the highest speed setting for an additional 5 minutes. Carefully remove the lid and allow the mixture to cool slightly (it will be steaming hot right out of the blender).
- 3
Pour the mixture through a fine strainer, sieve, or chinois. Pour the strained mixture into ramekins, small jars, or another small container. Set aside to cool slightly. Cover and chill for 2 hours (or overnight). Garnish with peaches, blackberries, and whipped cream and serve cold.
- 4
(Note: these first 5 tempering steps are followed for both the stovetop and baking methods)Blend or puree the peaches (see note 2 below).
- 5
Whisk the eggs, egg yolks, sugar, and vanilla together in a large heat-proof bowl and set aside.
- 6
Heat the cream in a small pan over low heat on the stovetop. Stir constantly to avoid scorching. Once the mixture is nearly simmering, remove it from the stove top.
- 7
Slowly pour the cream into the egg mixture while whisking constantly. Do not pour the cream too fast or the eggs will scramble.
- 8
Stir the pureed peaches and all other remaining ingredients into the tempered eggs and cream. Whisk well to combine, then pass the whole mixture through a strainer, sieve, or chinois.
- 9
Pour the strained mixture into a small saucepan (you can use the same one you used to heat the cream) and heat on the stovetop over medium-low heat.
- 10
Whisking constantly to avoid scorching, cook the mixture until it's thickened considerably. This should take 3-5 minutes, but may vary a bit depending on the heat you use. If the mixture isn't setting enough, increase the heat a little, but be careful not to go too high.
- 11
Pour the cooked mixture into ramekins (or other heat-proof cups) and allow them to cool on the counter for a while, then cover and chill for 2 hours (or overnight). Garnish with peaches, blackberries, and whipped cream and serve cold.
- 12
Preheat oven to 300°F (150°C).
- 13
Pour the strained mixture into ramekins (or other heat-proof cups) and place them in an oven-safe dish with high sides. Fill the dish with water so that the ramekins are submerged up to approximately the half-way point.
- 14
Carefully move the dish to the oven and bake until the pots de creme are set, but still jiggly (approximately 25-30 minutes, but keep a close eye on them).
- 15
Remove the dish from the oven and the ramekins from the dish. Allow everything to cool, then cover and chill for 2 hours (or overnight). Garnish with peaches, blackberries, and whipped cream and serve cold.