Red Velvet Pots De Creme with Poached Strawberries

20
Crystal Schlueter

By
@crystalschlu

This special dessert is perfect for sharing with a loved one on Valentine's Day. The recipe may look a bit difficult, but it is really quite easy. The hardest part is waiting for the pots de creme to chill!

Blue Ribbon Recipe

These red velvet pots de creme are light, velvety smooth and are fancy enough to be served at a white tablecloth restaurant. If you're looking for a special holiday dessert that's not too heavy or sweet, try this. A dollop of whipped cream cheese topping is delicious on top of the red velvet creme. The strawberries cooked in champagne and served on the side is a nice complement to the dessert. They're sweet with a delicious citrus undertone. This dessert is just enough for two, so perfect for a couple's special occasion. The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
2
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • RED VELVET POTS DE CREME

  • 1/2 c
    half and half
  • 1 c
    heavy whipping cream
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    grated semi-sweet chocolate
  • 1 1/2 Tbsp
    granulated sugar
  • 2 large
    egg yolks
  • 1 pinch
    salt
  • 1/2 tsp
    red food coloring
  • POACHED STRAWBERRIES

  • 1/2 c
    champagne
  • 2 Tbsp
    granulated sugar
  • 1 c
    sliced fresh strawberries
  • 1/2 tsp
    grated orange zest
  • WHIPPED CREAM

  • 2 oz
    softened cream cheese
  • 2 Tbsp
    powdered sugar
  • 1/2 tsp
    vanilla
  • 1/2 c
    heavy cream
  • GARNISH

  • ·
    extra whole berries

How to Make Red Velvet Pots De Creme with Poached Strawberries

Step-by-Step

  1. Preheat the oven to 300 degrees F.
  2. In a small saucepan add the half & half & 1/2 cup heavy cream. Heat mixture, whisking occasionally until it just barely comes to a simmer.
  3. Remove from heat & add 1/2 teaspoon vanilla & chocolate. Let sit for 1 minute.
  4. In a medium bowl whisk together 1 1/2 tablespoons of granulated sugar with the egg yolks.
  5. Whisk the cream mixture until chocolate is incorporated.
  6. Then slowly pour it into the egg yolk mixture, whisking constantly.
  7. Whisk in the salt & food coloring.
  8. Strain the mixture through a fine-mesh sieve.
  9. Pour into 2 small ramekins or oven-safe bowls. Place in a baking dish & pour in enough hot water to reach halfway up the sides of the ramekins.
  10. Cover with foil & bake for 25-30 minutes, or just until set but still soft.
  11. Remove pan from the oven & leave ramekins in the water bath until cool enough to handle. Cover ramekins with plastic wrap & chill for at least 3 hours or overnight.
  12. In another small saucepan, add the champagne & 2 tablespoons of granulated sugar. Bring to a simmer.
  13. Stir in the sliced strawberries & orange zest.
  14. Bring mixture back to a simmer & cook until berries are softened, but still holding their shape.
  15. Add the remaining heavy cream to a mixing bowl. Beat until soft peaks form.
  16. Beat in the cream cheese, powdered sugar, & 1/2 teaspoon vanilla until smooth & thick.
  17. Using a slotted spoon, place berries into two small bowls. Garnish with whole berries.
  18. Serve the pots de crème with a dollop of whipped cream and garnish with strawberries.

Printable Recipe Card

About Red Velvet Pots De Creme with Poached Strawberries

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Gluten-Free Wheat Free



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