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Vanilla Bean White Chocolate Rose Scented Pot de Creme #Bake Together

Pot de Creme

Pot de Creme

I have to say that I was so excited about this months Bake Together with Abby Dodge, she challenged us to put our own twist on one of my favorite desserts, Pot de Creme. I have to confess, up until now I only had chocolate never vanilla so this was a bit of a departure for me but I am up for a challenge. This recipe was inspired by a dear friend of mine, a chef in Montana, Cynthia who has a lovely blog “The Solitary Cook”. she created this recipe for a contest on Food52 and I loved the flavors so much I thought it would make a wonderful pot de creme. Her creation was rose petal ice cream scooped into balls and covered in white chocolate. Delicious right? I took Abby’s brilliant recipe for Vanilla Bean Pot de Creme and tweaked it a bit, adding white chocolate and a hint of rosewater. It is delicious, you can’t really go wrong when your base recipe is genius and I am thankful for that. The rosewater is barely there, just a hint and paired with the white chocolate in a creamy dessert its heavenly. I topped with raspberry whipped cream. NOTE: I used a dropper for the rose water, I put 3 drops in, starting with 2, I am cautious and flavor it gingerly so it doesn’t get soapy. You determine how strong or weak you want it to be depending on your personal taste.

For the pots of heaven:
1 vanilla bean split
1 3/4 cup half & half
5 large egg yolks
2 Tbs granulated sugar(I used vanilla sugar)
1/8 teaspoon table salt
1 tsp vanilla paste
2-4 drops Rose Water
2 oz white chocolate chopped
 

To make the pots:

1.Measure the half and half in a 2-cup glass measure.

2. Position the vanilla bean on a cutting board and, using the tip of a sharp knife, split the bean lengthwise down the middle. Slide the edge of the knife down the cut side of each piece of the bean to release the seeds. Add the seeds and vanilla bean pieces to the half & half. Heat the mixture in the microwave until very hot, 2 to 3 minutes. Let steep for up to 2 hours to intensify the vanilla flavor.

3. Position the oven rack on the middle rung. Heat the oven to 325°F. Arrange four 6-ounce ramekins in a baking pan with 2-inch high sides. I use my 8-inch square baking pan.

4. In a small saucepan, whisk the yolks, sugar and salt until well blended.(Don’t let them sit or the eggs will begin to break down.)  Uncover the half & half and, whisking, slowly pour the half and half (with the vanilla bean pieces) into the yolk mixture. Whisk until well blended. Cook over medium-low heat, stirring constantly with a spoon or heat-proof spatula, until thickened and coats the back of a spoon or spatula (170-172°F on an instant read or candy thermometer), about 4 to 5 minutes. Place white chocolate in the 2 cup measuring cup, pour hot custard over white chocolate, let sit for approximately 2 minutes or until chocolate is melted and very smooth.

5. Fish out the vanilla bean and scrape any custard from the pod back into the custard. Stir in vanilla paste and rosewater stir to combine. You can pour into a sieve if you like to remove any errant pieces and  ensure that it’s totally smooth (I recommend you do). Pour the custard into the ramekins  Carefully fill the baking pan with hot tap water to come halfway up the sides of the ramekins and cover the pan loosely with foil.

6. Bake until the pot de crèmes wiggle like jello when nudged, 35 to 45 minutes depending on thickness of the ramekin walls. Transfer the baking pan to a rack let cool completely. Remove ramekins from baking pan and cover with plastic wrap and refrigerate at least 4 hours or up to 2 days before serving.

 
Raspberry Whipped Cream
 
1/2 cup heavy whipping cream very cold
1/4 cup fresh raspberries
1-2 tbs powdered sugar
1/2 tsp vanilla extract
 
In cold bowl with cold whisk or beaters whip the cream  and sugar until it becomes thick and billowy, fold in crushed raspberries. Place a dollop on each pot de creme. If using frozen raspberries drain well before adding to the whipped cream.
Yum

Yum

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39 Comments Post a comment
  1. Drool-worthy AND it has rose water! win-win.

    February 5, 2013
    • Thank you, I love rose water, in the summer when my roses are in bloom I can make it from them. I have lovely pale pale pink roses and peonies that make wonderful rose water.

      February 5, 2013
      • Wait! You make your own?? That is: amazing! I have to know more!

        February 9, 2013
      • Yes when I have roses in my garden, I use the petals to make rosewater.

        February 9, 2013
  2. These pots de creme are so lovely!! I haven’t made mine yet this month but had had the idea of using rose water as well but I’ve now come up with a new idea. Hoping to bake them soon! I want to make yours though. The vanilla, white chocolate and rose together sounds so tempting. I’ve never made vanilla pots de creme either… Only chocolate and actually, basil. The basil ones were amazing! Ok, I’m babbling now 😉 I love your recipe and I’ll be making it!

    February 5, 2013
    • Thank you so much, I love the chocolate ones, one of my favorite desserts. Thats so funny that you also thought of rose water! I actually was thinking of basil without the white chocolate, but I would eat basil with just about anything, my #1 favorite herb. I goofed a bit, was in the middle of cooking the custard and Izzy got sick, I should have taken it off the heat,, only left for a few seconds but it over cooked. It’s not as smooth as it should be, I didn’t sieve (my bad). Now I’m babbling. Thank you so much again,

      February 5, 2013
  3. What a decadent dessert my friend 🙂
    Yum!

    Cheers
    Choc Chip Uru

    February 5, 2013
  4. Gorgeous looking dessert. I absolutely adore ‘petits pots au chocolat’. I’ve never had white chocolate ones before but why not? I usually make really unsubtle versions like dark chocolate and rum but this ones sounds so subtle and delicate. And raspberries are my absolute favourite berries…

    February 5, 2013
    • I also love pot de creme and up until today had never had one made with white chocolate or a vanilla one for that matter. Dark chocolate and rum sound amazing and I’m with you on the raspberries, love them. Thank you very much.

      February 5, 2013
  5. This looks like it is from a five-star restaurant. It sounds so decadent…yum!! Wonderful pictures again!

    February 5, 2013
    • Thanks so much, I am flattered. My trusty iphone again, it was a dark and dismal day, I think the photo’s turn out better without all the light.

      February 5, 2013
      • I’ve always read that the clouds act like a big diffuser in the sky…I agree that they turn out better too! That iphone takes great pictures but, you have the great eye 🙂

        February 5, 2013
      • I look at others blogs and see the photo’s on pinterest and feel totally inept. Thank you so much for your kind words, I am trying but it’s a long road.

        February 5, 2013
  6. Definitely a decadent pot of heaven! Yum!

    February 5, 2013
  7. This looks like a dessert from a super expensive restaurant! Just by looking at it, I can almost taste how good it must be 🙂

    February 5, 2013
    • Thank you so much, I just love pot de creme, never tried vanilla before today and I really like it. You are so kind, thank you.

      February 5, 2013
  8. Suzanne, this is beautiful and elegant. I love that you added the rose water and white chocolate…sounds heavenly….and that raspberry whipped cream is awesome! So gourmet too, you create such beautiful dishes!

    February 6, 2013
    • Thank you so much, every now and then it’s nice to have an indulgent dessert, this is a great way to indulge.

      February 6, 2013
  9. Those dishes look beautiful

    February 6, 2013
  10. Ok this looks REALLY delicious. I am obsessed with pot de creme!

    February 6, 2013
  11. Ali #

    It looks so good! Creamy and delicious!

    February 7, 2013
    • Thank you, it is really creamy and pot de creme are always so good. I am partial to creamy desserts.

      February 7, 2013
  12. Yum indeed!

    February 7, 2013
  13. petit4chocolatier #

    Suzanne, what a scrumptious dessert! I love the rosewater with vanilla combo. And then you top it with raspberry creme.., ooh la la!! Sounds and looks heavenly!

    February 7, 2013
    • Thanks so much Judy, I don’t use rosewater that often but do really like a hint in some desserts. It was a fun baketogether!

      February 8, 2013
  14. I am dying to make the vanilla bean pots! Hopefully this weekend. What a wonderful #baketogether project! Your version is lovely – I especially love the raspberry whipped cream. We’re spotlighting rose water in this month’s #TastingJrslm, so I’ll be experimenting a bit with it. It’s a new one for me! Have a great weekend!

    February 8, 2013
    • I do a lot of middle eastern cooking and used rosewater all the time, its an acquired taste and I grew to really love it in baked goods. Will look forward to see what you make. Thanks so much.

      February 8, 2013
  15. This is such a beautiful Pot de Creme. I love all kinds of flavors. I love that you used rose water in them, the flavor must be wonderful and beautiful. :)a

    February 10, 2013
    • Thank you so much Amy, yes I too love all kinds of flavors and rosewater is one of those sort of exotic flavors that is not used that often and IMHO adds so much to a dish.

      February 10, 2013
  16. OMG, this looks fabulous! I will have to try to make that. Such an interesting idea with the rose scent.

    February 11, 2013
    • Thank you so much, yes the rose is really different and lovely in the pot de creme. Very delicate.

      February 11, 2013
  17. Bevi #

    These are lovely!

    February 18, 2013
  18. I think I need this in my life!

    February 19, 2013

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