Friday, June 25, 2010

Raspberry Rose Pots De Creme

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When I saw this recipe in an episode of 'Giada At Home'("We will always have Paris"), I fell in love. I have been raring to give it a try but the mixed reviews about the recipe gave me pause.Many who tried it weren't happy with the flavor, texture etc etc. So with a bit of ambiguity whether to try or not to try, I went ahead and gave it a test-run with sweetened condensed milk rather than heavy cream and skipping the sugar altogether. Boy, am I glad I did. This turned out to be a very splendid dessert with the summer bounty - Raspberries and I didn't mind that the raspberry seeds were messing up the velvety texture of custard.
Sending this as an entry for Sizzling Summer Contest held at Spicy Tasty.
  • Sweetened Condensed Milk - 3/4 cup
  • Whole Milk - 1/2 cup
  • Rose Water - 1/2 tsp
  • Egg Yolks - 4
  • Sea Salt - a pinch
  • Fresh or frozen and thawed raspberries - 3/4 cup, mashed
  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
  • In a medium saucepan, heat the sweetened condensed milk, milk, and rose water over medium-low heat until warm, about 4 minutes.
  • In a medium bowl, whisk together the egg yolks and salt until smooth. Slowly whisk in the milk mixture. Stir in the mashed raspberries.
  • Using a ladle, divide the mixture between 4-5 ramekins.
  • Place the ramekins in an large baking pan.
  • Pour enough hot water into the pan to come halfway up the sides of the ramekins.
  • Bake for 30 minutes until the custard is almost set.
  • Remove the pan from the oven and allow the ramekins to cool while still in the water, about 1 hour.
  • Remove the ramekins from the water and refrigerate for at least 2 hours until set.
Makes 4-5 Servings.

Note: Don't like the seeds in your dessert, pass the raspberry through seive before adding.
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  1. very nice yummy looking dessert...very unique one :)

  2. I love to watch her shows...Everyday Italian...It made me love towards Italian cuisine....

  3. Wow wonderfull dessert!!! truely mouthwatering.. looks like rasberry cremebrulee... with yummy berry flavours. Nice one surely will give it a try !!!

  4. This look so beuatiful and nice, you have a great weekend ahead.

  5. This must have tasted very creamy, yummy and summery!

  6. WOW!!! Luscious.... captures & the prep..... ALL I want is that spoonful of the treat..... ;-)


  7. I find it really hard to trust the reviews on the food network site. Any group of people who consistently give Paula Deen five stars just can't be trusted to really know good food.

    These pots de creme look fantastic! I love your're my kinda gal!

  8. So deliciously pretty , i love ur tweaks...worked beautifully i can see!!!
    Creatively delish!!!
    Have a wonderfu; weekend!!!

  9. I love Joanne's comment!! but your pots de creme look incredible!

  10. Wonderful, creamy dessert. Thanks for sharing this unique dessert

    Hamaree Rasoi

  11. Hi, hope its OK to contact you here. would love to include your blog on our giveaway blog network: Giveaway Scout ( Have a look and if interested drop us a line on our contact form ( thanks, Josh

  12. This recipe sounds interesting...yummy clicks

  13. Wow wonderful dessert!!! truly mouthwatering.....

  14. Lassie..amazing looking rose pots..Looks yummo..We too love to watch giada...

    Kairali sisters

  15. Wow tat is such a wonderful dessert...specially de berry.

  16. It looks lovely! I would love some right now, it'd be perfect!

    I like reading reviews, some help you decide what tweaking you want to do. Then there are those who change the recipe and don't like it...heh heh, go figure!

  17. Looks very deliicous.Love the addition of rose water in the custard.Very lovely looking dessert.

  18. Interesting recipe. Looks delicious and flavourful..

    Love the colors of pink

  19. Interesting reicpe good to know you changed the ingredients little bit. Looks really nice.

  20. lovely idea. we're fond of pots de creme, and we love raspberries. i may have to sieve them, i have a couple picky eaters here. for me, i would make it just as you did, great dessert! i'll definetely try it.

  21. Love the idea of adding a floral twist to the pot de creme. It looks sensational.

  22. wow so gourmet great snap as well oh brie en croute


  23. Beautiful looking dessert.
    Congratulations, awesome work ♥

  24. love your clicks and love the pink hydrengea goes so well with the color of the dish...!!

  25. I had once tried to bake something similar without using eggs. I had used banana puree in egg's place and even though it was tasty, it never set and wasn't creamy all over at all. I loved the presentation with flowers. Thanks for the entry.

  26. Fantastic & romantic - everything you expect rose to be!


Thanks a bunch for your valuable comments and continued support.They are very much appreciated. Yes,like "Rain on Dry Land" and like "Oasis in Desert Sand".
XoXo, Cool Lassi(e)