“Mommy, I want ice cream” declared my almost 2.5 year old (2 yrs and 4 months to be exact) last week. I was blissfully net surfing, while she was getting into forbidden places of the apartment-place where I keep my ceramics and glassware.
Without looking up I said, “Its too late now, sweet pea, and we don’t have any at home. Lets get some from the store tomorrow. Okay?”
‘”No Mommy, I want this likkle (little) ice cream. Make it” she said pointing to the Pot de Creme cups. And that made my day…or week!! And the fact that the weather is not oven-friendly anymore did not stop me from making this….just because she asked.
This is such a simple dessert to make for such a fancy name-Pots de Creme. It is pronounced po-de-creme (or khreme if you want it sounding Frenchish–which I never mastered). Anyway, all it takes is eggs, sugar, cream and vanilla (or rose essence/pineapple essence/cardamom powder or whatever you choose). This time I made the Pina Colada (virgin) version using Coconut milk and Pineapple extract instead of cream and vanilla. I also used honey instead of sugar to amp up the flowery tropical flavor. The result was amazing. Maybe its the coconut milk, that the custard was so smooth and so perfectly done that when you put a spoon in it, it slowly sinks!! It was a perfect little tropical dessert…and my daughter just loved it!!
What you need (for 6 servings):
6 egg yolks
1 egg white
2 cups coconut milk*
1/2 cup honey
1 tsp Pineapple extract
If you prefer you can use one cup coconut milk and 1 cup low fat half and half (though I did not try this combination myself)
How to make it:
- Preheat the oven to 350F
- In the meantime, warm the coconut milk in the microwave for about 45 seconds to 1 minute to bring it just above room temperature. Do not over heat, or it will curdle. This will help mixing honey easier.
- Add the honey and Pineapple extract and mix well. You can taste and add more honey if you prefer. (The sweetness and Pineapple flavor you have here will be brought down a notch after you add the eggs yolks and bake)
- In a separate bowl mix the egg yolks and the egg white until they are well blended. Make sure that there are no unmixed whites.
- Add this to the coconut mixture and fill the mixture in 6 pots or ramekins (Strain it before if you suspect any solid particles)
- Place the pots in deep baking tray and fill it with hot water up to the sides
- Bake them for 25-30 minutes until set but the centers are jiggly. Remove from the oven and cool.
- Once cooled to room temperature, chill them in the fridge over night or at least 2-3 hours (if you are impatient like me) before devouring them!
Lovely photos, and I know they tasted great! Obviously your young daughter has good taste.
The photos are amazing! I could get me of those little pots as well 🙂
Thanks. Those pots are perfectly sized to stop my over indulgence 🙂
Unless you have more than 1 LOL
🙂 you got me there!
Thank you for sharing your recipe. I can’t wait to try it. Do you recall where you purchased the adorable pots?
Thanks. I bought the pots at a garage sale…the set was incomplete, but could not resist!!
Wow – these look beautiful, and the recipe sounds fantastic! Thanks!