Cindy's Favorites


Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen w/Marzipan
Cocoa Pasta w/ Porcini Sauce
Cod - Tomato/Olive/Caper Sauce
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake w/ Almond Streusel
Pollo Spezzato
Roasted Asparagus - Prosciutto
Semifreddo di Limone
Torta di Ricotta
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zuppa di Polpette
Pots de Crème is a wonderful French custard dessert whose name comes from the small lidded pot in which it is baked and served. Small espresso or custard cups are a good substitute. You can find beautiful Pots de Crème cups at

Active time: 25 minutes
Total time: 1 hour 5 minutes

  • 6 large egg yolks
  • 1/3 cup granulated sugar
  • ½ vanilla bean
  • 2 teaspoon fresh grated ginger root
  • 1 tablespoon freshly grated lime zest
  • 2 cups heavy cream
  • 18 raspberries

Adjust the oven rack to the center shelf and preheat the oven to 325 degrees. Whisk together the egg yolks and sugar. Split the vanilla bean in half length wise, scrape out the seeds and whisk them into the yolks; set aside.

Over low heat in a non-reactive pan steep the ginger and lime in the cream for 5 minutes. Turn the heat to medium high and bring the cream to a light boil; remove from the heat. Whisk some of the hot cream into the egg yolks. Pour the warmed yolks back into the pot with the remaining cream.

Over medium heat, stirring with a wooden spoon, cook the custard until it starts to thicken slightly, or reaches 140 degrees on an instant read thermometer, about 30 seconds, do not let it scald or come to a boil or the custard with break. Strain the custard into a clean bowl.

Pour custard among six Pots de Crème cups, place three raspberries in each. Transfer the cups into a 3 inch deep casserole pan, place pan in oven and fill the pan with hot water half way up the side of the cups. Bake for 30-40 minutes or until the custard set. To check gently tap the cup with a spoon, if the center does not jiggle it is set. Remove cups from the water bath and refrigerate.

Yields 6 servings

Home | About Cindy | Savoring Federal Hill | Culinary Field Trips | Historic Chepachet Village
Book A Tour Now | Private Group Tours | Step-On Guide Services | Reviews | Recipes | FAQs | Contact

Copyright 2006-2017 Cynthia J. Salvato and All rights reserved.
Savoring Rhode Island‚ Johnston, RI 02919


web analytics