Vanilla & pear pots de crème

Pots de crème (which translates to “pots of cream” in French) is a baked egg custard served individually in small pots or ramekins, similar to the base of a crème brûlée.

• serves

  6

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Mid

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Ace of Bakes

episode • The Cook Up with Adam Liaw • 

cooking • 

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 600 ml thickened cream
• ½ cup milk
• 1 vanilla bean, split and seeds scraped (pod reserved)
• 6 egg yolks
• ¼ cup caster sugar

For the poached pears

• 100 g caster sugar
• 1 cup (250 ml) red wine
• 1 cup (250 ml) water
• 1 orange, juiced and finely zested
• 1 cinnamon quill
• 2 cloves
• 2 pears, peeled and cut into wedges

Chilling time: overnight

Instructions

1. To make the pots de crème, bring the cream, milk and vanilla seeds in a small saucepan to a simmer, then immediately remove from the heat. In a stand mixer fitted with the whisk attachment, beat the egg yolks and sugar until pale and creamy. With the mixer running on medium speed, gradually pour the hot cream mixture over the eggs, whisking constantly to combine. Bring a kettle of water to the boil.
   
2. Preheat the oven to 160˚C (standard) and place six ramekins in a baking tray. Pour the custard into the ramekins through a fine mesh sieve until ¾ full, then pour boiling water around the outside of the ramekins to halfway up their sides. Cover the tray with foil and bake for 30 minutes, or until barely set. Remove the ramekins to a tray and refrigerate overnight.
   
3. To poach the pears, place the reserved vanilla pod, caster sugar, wine, water, orange zest, juice and spices in a small saucepan and bring to a simmer. Add the pears, cover with a cartouche and simmer on very low heat for 30 minutes, or until completely cooked through, but still slightly firm. Allow to cool to room temperature.
   
4. Serve the pots de crème topped with the poached pears with a little syrup on top.

Note

• Alternatively, this can be made with quince or persimmon. Substitute orange for lemon and use 500 ml water instead of red wine. Poach in the same way for 2 hours.
• Known for their creamy, velvety texture, they don’t require the work of a grill or blowtorch that a crème brûlée requires and can be topped with poached seasonal fruit for extra flavour.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Ace of Bakes

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G