Vanilla pots de crème with mango coulis

Posted by Muayyad Karadsheh in Food, Recipes and tagged with , , , ,

This recipe is from Antoni in the kitchen by Antoni Porowski; it’s on page 249 if you have the book.

Living well in the 21st century - Limassol, Cyprus - Picture of the first page of the vanilla pots creme with mango coulis recipe. It says, "there's something so damn adorable about a single-serve dessert in a cute little pot with its own lid, the traditional presentation for pots de creme (ramekins work just as well). This has been my dessert choice at every french restaurant since I can remember. The creamy but dense vanilla base gets a lift from the bright floral tang of a fresh mango coulis, a small spin on a true classic. Under the writing,there is a picture of the ramekins with a scoop of whipped white cream with several spoons.

Recipe below:

Living well in the 21st century - Limassol, Cyprus - Recipe of pots de creme 1 1/2 cups heavy cream 1/4 cup plus 2 tablespoons whole milk 1/2 teaspoon pure vanilla extract 1/8 teaspoon kosher salt 5 large egg yollks 3 tablespoons sugar Mango Coulis 1 cup coarsely chopped ripe mango (about 1/2 large mango) 1 tablespoon fresh lime juice 1/2 teaspoon sugar For serving 1/3 cup heavy cream For the pots de creme: heat the oven to 300F, with a rack in the middle. In a medium saucepan, heat the cream, milk, vanilla extract, and saltover medium heat, stirring occasionally, until the mixture just comes to a simmer. Meanwhile, in a medium bowl, vigorously whisk the egg yolks and sugar until the mixture is thick and pale yellow, about 4 minutes. Remove the cream mixture from the heat and, whisking constantly, very slowly add it to the egg yolk mixture. Transfer the mixture to a 4-cup liquid measure or pitcher. Divide among six 4-ounce ramekins. Set the ramekins in a 9-X-13-inch pyrex baking dish or baking pan. Add just enough boiling water to come halfway up the sides of the ramekins. Bake the custards until they are just set (they should still be a bit wobbly in the center when shaken), 30 to 35 minutes. Remove the pan from the oven and let the pots de creme cool in the water bath for 5 minutes, then transfer the ramekins to a wire rack and let cool completely, about 1 hour. Refrigerate until cold, at least 4 hours, or overnight; the creme will firm as it cools. (the pots de creme can be made up to 5 days ahead and kept covered in the refrigerator.) Meanwhile, for the mango coulis: In a blender or food processor, combine the mango, lime juice, and sugar and puree until smooth. Transfer to a bowl, cover, and chill until ready to serve. (the coulis can be made up to 8 hours ahead.) For serving: Let the pots de creme stand at room temperature for about 30 minutes to take the chill off. In a small bowl, beat the cream to soft peaks. Top the pots with cold coulis. Spoon a little whipped cream on top and serve.

I only have 3 ramekins and I had to get creative hahah. Found this container in my cupboard.

Living well in the 21st century - Limassol, Cyprus - a stainless steel container with mango coulis.

No wire rack so did this to help it cool off hahah.

Living well in the 21st century - Limassol, Cyprus - cooling oof the coulis mango - three ramekins and a stainless-steel container cooling off on top of the oven.

Added goat milk instead of whole milk, and vegan ripple half & half instead of the whipped cream. Also, used coconut sugar instead of regular sugar. The texture was not bad, creamy and smooth.

Living well in the 21st century - Limassol, Cyprus - A picture of the three ramekins on a brown kitchen counter.

Leave a comment