Cherry-Thyme Pots de Creme
For all of you Southerners out there…this is NOT pronounced “pawts dee kreem”. This is a lovely & luscious lemon custard infused with thyme over fresh sweetened cherries. It’s pronounced “poe da krem” and we present our Cherry-Thyme Pots de Creme as our offering for our “National Day of” weekly challenge. We kept the French name for three reasons:
- National Pots de Creme Day falls in this week;
- Because we love our dear friends in Utah who are from France; and
- There really is no way to trump the thrill of trying to emulate the French accent when saying the name. (Say it out loud and just feel the “kr” rattle in the back of your throat…)
Now, the name sounds really fancy, but let me tell you…there is no easier homemade dessert you can make! You’ll impress everyone when you serve them a lovely & tasty dessert (and when you say the full name in French; cherry et le thym pots de crème…they’re gonna have to ask you to spell it!!!)
This week’s National Day of list:
8/25 - Banana Split Day
8/26 - Cherry Popsicle Day
8/27 - Pots de Creme Day
8/28 - Cherry Turnover Day
8/29 - More Herbs Less Salt Day (we picked Thyme)
8/29 - Lemon Juice Day
8/30 - Marshmallow Toasting Day
We looked at that list and saw cherries, lemons, herbs and pots de creme, and of course, we made a Cherry-Thyme Pots de Creme. What other choice did we have?
We really hope you will try this one out and, if you have no energy because of the dog days heat of summer, then we can also recommend that you try what’s on tap for 8/31: National Eat Outside Day!
Ciao for Now!
V & K
Cherry-Thyme Pots de Creme
- About 1/2-pound of fresh cherries, pitted and sliced (leave a few whole to garnish)
- 2 teaspoons of butter
- 3 teaspoons of caster sugar
In a heated frying pan over a medium heat, melt the butter; then add the cherries and sugar. Cook until the cherries soften and their juice develops a lovely red syrup (about 10 minutes). Set aside to cool while you make the crème.
- 1-1/2 cups heavy cream
- 3 thyme sprigs
- 6 large egg yolks
- 1/2 cup sugar
- Zest and juice of 2-3 lemons (you will use 1/4 cup juice)
- Pinch of salt
- Dried, sweet banana chips
You will need 6 Ramekins, ungreased
Preheat oven to 325 degrees F and position a rack in the center of the oven. Assemble your ramekins to fit into a heavy deep pan (for your bain-Marie) and set aside. Divide the cherry mixture between the 6 ramekins.
In a medium saucepan, bring the heavy cream, lemon zest, and the thyme sprigs to a simmer. Turn the heat off and let the thyme steep in the cream while you prepare the rest of the crème ingredients.
In a large bowl, whisk together the egg yolks and the sugar until pale yellow. Add the lemon juice, and salt, and whisk until smooth. Press through a fine-meshed sieve into a pitcher, pressing on the solids to extract all of their flavor.
Slowly pour the heavy cream over the egg yolk mixture, whisking well so that the eggs do not curdle. Let stand for a couple of minutes to allow any foam rise to the top. Skim the foam off and discard.
Divide the mixture evenly among your ramekins in your bain-Marie. You will have enough for exactly 6 servings.
Pour boiling water inside the bain-Marie, making sure the water comes at least halfway up the sides of your ramekins. Be careful: Do NOT splash water on or in your ramekins.
Bake for 35-40 minutes. After removing from the oven, allow to cool on the counter. Place a piece of plastic wrap directly on the surface of the crème (to discourage a hard crust forming.) Refrigerate for at least 4 hours, but it is best if chilled overnight.
Before serving, add few slices of dried & sweetened banana over the top of the pots de crème. Garnish with a fresh sprig of thyme, and enjoy!