Almond pots de crème - Petits pots aux amandes
There are thousands of recipes for these classic “petits pots“, but I like this one for two reasons : first because it only calls for whole milk and not double cream, a nice way to cut a few calories back (Be sure to use full fat milk though, anything else and you would likely end up with almond soup!), secondly because almond is quite an original flavour - not that I don’t like vanilla or chocolate puddings, of course :-) . If you’re feeling extra original, you can even add a few drops of orange blossom water.
For 6 ramekins.
Preparation time : 10 mn + 1 hour in the fridge - Cooking time : 30 mn
Difficulty : *
Specific baking equipment needed :
- 6 ramekins + 1 large oven-proof dish
Ingredients :
- 4 egg yolks
- 1 egg
- 50 cL whole milk
- 40 gr caster sugar
- 40 gr ground almonds
- about 2 tablespoons sliced almonds
- Preheat your oven to 150°C/300°F.
- Whisk the eggs (egg yolks + whole egg) in a mixing bowl. Add the sugar and whisk vigorously (preferably with an electric mixer) for about 3 minutes. (Picture 1)
-Heat the milk + ground almonds in a saucepan for a few minutes (do not bring to a boil), stirring constantly.
-Pour the hot milk over the eggs + sugar and whisk very vigorously: you don’t want to cook the eggs! However, if you end up with bits of cooked eggs floating around, just pour the cream into a sieve. (Picture 2)
- Butter 6 ramekins and pour the cream ( you can fill them up, the cream won’t rise). Sprinkle some sliced almonds on top and put the ramekins in an oven-proof dish. Fill the dish with hot water - the water should come about halfway up the sides of the ramekins.
- Bake in this bain marie for about 30mn. The puddings should be golden. (At this temperature, the creams should not burn, so if you are unsure if they are cooked, leave them for a full 30 mn, with some aluminium foil over it if you want).
- Leave the creams to cool in the fridge for at least 1 hour.Serve cold.
(This recipe is adapted from Isabel Branq's Petites Crèmes, Marbaout (Hachette Livre), 2004.)
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