Classy, creamy, smooth and rich, this simplifed pot de crème (a fancy French custard that is baked and chilled) is amazing. Simply amazing.
Not only is it easy to make but it tastes like you are eating something so ethereally creamy and luscious, you’ll swear some gourmet live-in chef who works 7 days a week for free and who’s been to culinary school and back made this for you.
In a medium saucepan, stir together the gelatin, sugar and heavy cream until well combined. Set the saucepan on the stovetop burner and set the heat to low, stirring until the sugar and gelatin are dissolved and the mixture is barely warm to the touch. Be careful not to overheat the mixture – the purpose is simply to heat slightly – just enough to dissolve the sugar and gelatin.
Remove the pot from the heat and fold in the sour cream and vanilla extract until the mixture is well combined.
Pour the mixture into ramekins, dessert cups, small glass bowls or pots de crème. Chill for 2-3 hours or up to overnight. Just before serving, spoon fresh berries on top.
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Very yummy dessert! Had to stir the ingredients quite a while longer than the recipe suggests. The gelatin did not fully dissolve… but that might be due to my impatience. Overall, this is very thick and rich, and the berries compliment it nicely! I will definitely make this again and hopefully I can produce a creamier custard : )
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heidi wightman on 11.30.2010
Looks awesome! I will definately make this!
Emily@ So Domesticated on 9.15.2010
Looks divine… I’ll have to give this one a whirl!