Time to Cook15 minutes
Time to Prepare15 minutes
A tangy twist on a French classic made with sweet summer stonefruit! This recipe can be adapted for other fruit, but fresh, BC peaches really are the perfect match. You can make this recipe via stove-top, oven, or in a high speed blender. For additional tips, tricks, and the pros and cons of each method, pop on over to Diversivore.com.
- 1 cup chopped peaches (~225 g or 8 oz) peeled (if you are mashing) or unpeeled (if you are blending) – see step 1.
- 1.25 cups whipping cream
- 1 cup plain yogurt
- 1/2 tsp vanilla extract
- 1 large egg
- 5 large egg yolks
- 1/4 cup sugar
- 1/8 tsp salt
- 2 peaches, sliced or diced
- 6 blackberries
- 1/4 cup whipped cream (optional)
- Blend or puree the peaches. This is easiest if you’ve got a blender (stand or immersion), but you can also pre-cook the peaches (e.g. on the stove-top with a splash of water) and crush them with a potato masher. If you don’t use a blender you’ll want to peel the peaches first, which you can do by dunking the whole peaches into boiling water for about 30 seconds, then transfer them to an ice water bath. The skins should slip right off.
- Whisk the eggs, egg yolks, sugar, and vanilla together in a large heat-proof bowl and set aside.
- Heat the cream in a small pan over low heat on the stove-top. Stir constantly to avoid scorching. Once the mixture is nearly simmering, remove it from the stove-top.
- Slowly pour the cream into the egg mixture while whisking constantly. Do not pour the cream too fast or the eggs will scramble.
- Stir the pureed peaches and all other remaining ingredients into the tempered eggs and cream. Whisk well to combine, then pass the whole mixture through a strainer, sieve, or chinois.
- Pour the strained mixture into a small saucepan (you can use the same one you used to heat the cream) and heat on the stove-top over medium-low heat.
- Whisking constantly to avoid scorching, cook the mixture until it’s thickened considerably. This should take 3-5 minutes, but may vary a bit depending on the heat you use. If the mixture isn’t setting enough, increase the heat a little, but be careful not to go too high.
- Pour the cooked mixture into ramekins (or other heat-proof cups) and allow them to cool on the counter for a while, then cover and chill for 2 hours (or overnight). Garnish with peaches, blackberries, and whipped cream and serve cold.
If you’d like to bake the Pots-de-Creme rather than tackling the stove-top method, pre-heat your oven to 300°F (150°C), and follow the instructions through to step 5. Then:
- Pour the strained mixture into ramekins (or other heat-proof cups) and place them in an oven-safe dish with high sides. Fill the dish with water so that the ramekins are submerged up to approximately the half-way point.
- Carefully move the dish to the oven and bake until the pots-de-creme are set, but still jiggly (approximately 25-30 minutes, but keep a close eye on them).
- Remove the dish from the oven and the ramekins from the dish. Allow everything to cool, then cover and chill for 2 hours (or overnight). Garnish with peaches, blackberries, and whipped cream and serve cold.
High-Speed Blender Method
If you have a high-speed blender, such as a Vitamix, you can make this recipe very simply. Note that a regular blender doesn’t work as a substitute, as it doesn’t heat the mixture while it’s blending.
- Combine the egg, egg yolks, cream, vanilla, and sugar in a high-speed blender (e.g. Vitamix) and mix at the highest speed setting for 3 minutes.
- Add the remaining ingredients to the blender and mix at the highest speed setting for an additional 5 minutes. Carefully remove the lid and allow the mixture to cool slightly (it will be steaming hot right out of the blender).
- Pour the mixture through a fine strainer, sieve, or chinois. Pour the strained mixture into ramekins, small jars, or another small container. Set aside to cool slightly. Cover and chill for 2 hours (or overnight). Garnish with peaches, blackberries, and whipped cream and serve cold.