Something about honey conjures images of springtime as life begins anew around us. So to celebrate the arrival of sunny skies, warmer temperatures, and blooming flowers, here is a pots de crème recipe featuring Local Hive Washington Raspberry Honey, fresh raspberries, and edible chamomile flowers.
Local Hive Washington Raspberry Honey is a specialty honey that gets its unique raspberry profile from the coastal Washington raspberry groves that feed and nourish its honeybees.
Local Hive is an American-made artisan honey brand with a creative, ethical twist. Considering the role of bees as master pollinators, Local Hive sources its honey from beekeepers whose bees pollinate different regional crops – for instance, orange groves in California and Florida. The result is a curated array of honey products that highlight the flavors of their region of origin, as the honey that bees produce naturally will contain a tinge of the crop it pollinated.
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What Is Pots De Crème?
Pot de crème is a classic French custard that typically comes in chocolate and, to a lesser extent, vanilla and caramel flavors. Its notably light, pudding-like texture relative to crème brûlée and panna cotta, two other custard mainstays, comes from using heavy cream and milk in a one-to-one ratio.
Like other French custards, pot de crème can be served in ramekins or any small glass jar or ceramic cup made for oven use. However, it is traditionally served in specialized lidded cups that prevent drying out as it bakes, resulting in a smooth, moist finish.
Pots De Crème Honey Custard Ingredients
For the pots de crème:
Heavy Cream: Heavy whipping cream is vital to a silky smooth custard.
Whole Milk: This dessert is about texture, so full-fat milk is highly recommended.
Local Hive Washington Raspberry Honey: This yummy, fruity honey takes the place of sugar and acts as a sweetener.
Pinch of Salt: Salt is a flavor enhancer that activates during the baking process.
Large Egg Yolks: Leave your eggs on the counter before baking to bring them to room temperature, as they’ll mix in more easily.
Vanilla Extract: Vanilla extract lets the sweet flavors of desserts shine.
Raspberries: Fresh raspberries work best for this recipe.
Local Hive Washington Raspberry Honey: Drizzle as much as you like!
Chamomile: This edible flower is naturally mildly sweet and contains notes of honey, making it the perfect pairing for tart raspberries.
- Keep an eye on your pots de crème as they bake, especially if you’re preparing them for the first time. The outer edges should be set, but the center should still have a slight jiggle when the side of the ramekin is tapped.
- Pot de crème should be served warm, chilled, or at room temperature. If you prefer consuming yours chilled, keep it in the fridge for about two hours. Otherwise, take it out of the refrigerator up to half an hour before serving to bring it to room temperature.
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup Local Hive Washington Raspberry Honey
- pinch of salt
- 3 large egg yolks
- 1 tsp vanilla extract
- Preheat the oven to 300 degrees F. Bring about 3 cups of water to a simmer. This will be for the water bath.
- Combine cream, milk, honey and salt in a medium saucepan. Heat over medium-low heat until honey is completely dissolved and the mixture starts to steam.
- In a bowl, whisk egg yolks for 30 seconds until lightened and fluffy. Slowly add in warm cream into egg yolks, whisking constantly.
- Divide custard among ramekins or jars. Carefully pour hot water around ramekins, until the water comes about half-way up the sides. Place the baking pan in the oven.
- Bake for about 40 to 50 minutes until edges are firm and centers are still slightly jiggly. Allow to cool to room temperature. Chill until firm, about 2 to 3 hours. Add raspberries, honey and chamomile on top. Serve chilled and enjoy!