Blackberry White Chocolate Pots de Creme

Renee Nicole's Kitchen

"Rich creamy custard cups layered with rich white chocolate and homemade blackberry sauce are the elegant dessert you have been missing. Featuring frozen Oregon blackberries, these blackberry white chocolate pots de creme offer a taste of summer any time of year."

Renee Nicole's Kitchen

INGREDIENTS

White Chocolate Pots de Creme – heavy cream – whole milk – egg yolks – white sugar – pinch of salt – white chocolate Blackberry Sauce – frozen blackberries – white sugar Optional Garnish – Whipped cream – Blackberries – White chocolate shavings

Blackberry White  Chocolate Pots de Creme

Yield

3 SERVINGS

prep time

15 MINUTES

total time

45 MINUTES

Set a kettle to boil water for the instant pot or water bath. Water for the water bath must be hot. While not absolutely necessary for the instant pot, it will pressurize much faster with hot water. If using the oven, preheat to 300º.

Instructions

1. In a medium saucepan combine heavy cream and milk.

Assemble the White Chocolate Custard

2. In a small to medium mixing bowl combine the egg yolks, sugar, and salt. Whisk to combine.

Assemble the White Chocolate Custard

3. Stirring constantly, heat cream and milk over a medium flame until small bubbles start to form around the edge of the pan and the mixture starts to simmer.

Assemble the White Chocolate Custard

4. Slowly add the hot cream into the whisked egg yolk mixture. Start with one tablespoon and add the rest slowly as you whisk constantly. Adding the hot cream too fast can cause the yolks to cook. Use a wash rag or towel under the bowl as you whisk to hold the bowl in place.

Assemble the White Chocolate Custard

5. Add the melted white chocolate to the warm custard mixture, whisking to combine completely.

Assemble the White Chocolate Custard

6. Pour the white chocolate custard mixture through a sieve to strain out any bits of cooked egg. A four cup measuring cup with a pour spout makes it very easy to then transfer to your baking cups.

Assemble the White Chocolate Custard

7. Pour the custard evenly into three 5 - 8 ounce cups. Wide mouth pint sized canning jars, ramekins, or any similar heat proof container will work.

Assemble the White Chocolate Custard

1. Loosely cover each jar individually to keep out excess moisture. If using canning jars the sealing lids without the rings work very well. For other jars, use aluminum foil.

Instant Pot Baking Instructions

2. Place a trivet in the bottom of your instant pot. Add hot water just up to the bottom of the trivet, making sure to use the recommended minimum for your instant pot. Place the covered jars of white chocolate custard onto the trivet.

Instant Pot Baking Instructions

3. Lock the instant pot lid in place and set the manual pressure to high for 6 minutes. Turn off the keep warm function. Once done, allow the IP to natural pressure release for 15 minutes, then carefully remove the custard cups from the instant pot and place on a rack to cool for at least 30 minutes. Move the custard cups to the fridge and chill at least 2 hours before serving.

Instant Pot Baking Instructions

1. Place the three white chocolate custard cups into an 8" x 8" square cake pan.

Water Bath Baking Instructions

2. Carefully add hot water to the base of the cake pan, adding enough to come halfway up the sides of the custard cups. Cover with aluminum foil and carefully transfer to the hot oven.

Water Bath Baking Instructions

3. Bake for 30 - 35 minutes. To test if it's done, lightly jiggle the pan. The edges should be set and the middle of the custard should jiggle lightly. It will continue to set while it cools.

Water Bath Baking Instructions

4. Remove the custards from the oven and carefully transfer to a wire rack to cool for at least thirty minutes. Move the custard cups to the fridge and chill at least 2 hours before serving.

Water Bath Baking Instructions

1. While the custard in baking, make the blackberry sauce.

Homemade  Blackberry Sauce

2. Add the blackberries and sugar to a small saucepan over a medium high flame. Bring to a boil, cover and simmer for 7 - 10 minutes stirring occasionally.

Homemade  Blackberry Sauce

3. Process the blackberries with an immersion blender or food processor. If your blender is not heat proof, allow the berries to cool for 10 minutes before processing.

Homemade  Blackberry Sauce

4. Strain the sauce through a wire sieve to remove the seeds. Use the back of a metal spoon to help push through the pulp and separate the seeds.

Homemade  Blackberry Sauce

5. Allow the sauce to cool completely, the refrigerate for at least an hour before layering over the custard.

Homemade  Blackberry Sauce

1. When ready to serve, divide the blackberry sauce evenly over the three custards. There should be enough to put about 3 tablespoons of blackberry sauce on each one.

To Assemble the Blackberry White Chocolate Pots de Creme

2. Add additional whipped cream, white chocolate shavings, or more blackberries for additional garnish, if desired.

To Assemble the Blackberry White Chocolate Pots de Creme

Enjoy!

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