Adam Liaw's vanilla pots de creme with macerated strawberries
I love a dessert that comes in its own vessel. And with only one spoon (because when it comes to dessert I don't like to share).
Ingredients
600ml thickened cream
½ cup milk
1 vanilla bean, seeds scraped, pod reserved
6 egg yolks
¼ cup caster sugar
Macerated strawberries
2 cups strawberries, halved
1 tbsp caster sugar
2 tbsp Grand Marnier
Method
Step 1
For the macerated strawberries, combine the strawberries, sugar and Grand Marnier and refrigerate for at least 30 minutes.
Step 2
For the pots de creme, place the cream, milk and vanilla seeds in a small saucepan and bring to a simmer. Immediately remove from the heat. Beat the egg yolks and sugar until pale and creamy. Pour the hot cream mixture over the eggs, whisking constantly to combine.
Step 3
Heat your oven to 150C fan-forced (170C conventional). Place four ramekins in a roasting tray and pour the custard into each ramekin through a fine sieve until it's about ¾ of the way up the side. Cover each ramekin with foil. Pour freshly boiled water around the outside of the ramekins to about halfway up their height and bake for 30 minutes until just set. Place the ramekins on a tray and refrigerate overnight. Top with the strawberries to serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
