Pot De Crème Recipe

Prepare the Cream Mixture

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar is dissolved and the mixture is steaming, but do not let it boil.

Whisk Eggs

In a separate bowl, whisk the eggs together. Gradually add a small amount of the warm cream mixture to the eggs, whisking continuously to temper the eggs and prevent them from scrambling.

Combine Mixtures

Once tempered, pour the egg mixture back into the saucepan with the remaining cream mixture. Stir in the vanilla extract and a pinch of salt.

Bake the Pudding

Pour the mixture into individual ramekins or small pots. Place the ramekins in a baking dish and fill the baking dish with hot water halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (160°C) for 25-30 minutes, or until set but still slightly jiggly in the center.

Cool the Pudding

Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or until fully chilled.

Prepare the Plums

Wash and pit the Colorado plums, then cut them into quarters.

Cook the Plums

In a saucepan, combine the plums, honey, and water. Cook over medium heat for about 10 minutes, stirring occasionally, until the plums are soft and the mixture has thickened slightly.

Cool the Topping

Remove from heat and let the plum mixture cool to room temperature before using.

Whip the Cream

In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium speed until soft peaks form, being careful not to overwhip.

Serve the Dessert

Once the pudding has set and chilled, spoon the plum topping over each pot de crème and dollop with a generous amount of Chantilly cream before serving.