red velvet pots de creme with poached strawberries

★★★★★ 1
a recipe by
Crystal Schlueter
Babbitt, MN

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 @kitchencrew
★★★★★ 1
serves 2
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For red velvet pots de creme with poached strawberries

  • 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 lg
    egg yolks
  • 1 pinch
  • 1/2 tsp
    red food coloring
  • 1/2 c
  • 2 Tbsp
    granulated sugar
  • 1 c
    sliced fresh strawberries
  • 1/2 tsp
    grated orange zest
  • 2 oz
    softened cream cheese
  • 2 Tbsp
    powdered sugar
  • 1/2 tsp
  • 1/2 c
    heavy cream
  • extra whole berries

How To Make red velvet pots de creme with poached strawberries

  • 1
    Preheat the oven to 300 degrees F.
  • Adding half and half and heavy cream to a saucepan.
    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.
  • Adding chocolate to the saucepan.
    Remove from heat & add 1/2 teaspoon vanilla & chocolate. Let sit for 1 minute.
  • Whisk together egg yolks and sugar.
    In a medium bowl whisk together 1 1/2 tablespoons of granulated sugar with the egg yolks.
  • Whisking cream mixture until chocolate combined.
    Whisk the cream mixture until chocolate is incorporated.
  • Slowly pouring cream into egg mixture.
    Then slowly pour it into the egg yolk mixture, whisking constantly.
  • Whisking in salt and food coloring.
    Whisk in the salt & food coloring.
  • Straining mixture through a sieve.
    Strain the mixture through a fine-mesh sieve.
  • Pouring mixture into ramekins.
    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.
  • Uncovered ramekins in the oven.
    Cover with foil & bake for 25-30 minutes, or just until set but still soft.
  • Ramekins removed from the oven.
    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.
  • Champagne and granulated sugar simmering in a saucepan.
    In another small saucepan, add the champagne & 2 tablespoons of granulated sugar. Bring to a simmer.
  • Stirring in sliced strawberries and zest.
    Stir in the sliced strawberries & orange zest.
  • Simmering until strawberries are soft.
    Bring mixture back to a simmer & cook until berries are softened, but still holding their shape.
  • Beating heavy cream until soft peaks form.
    Add the remaining heavy cream to a mixing bowl. Beat until soft peaks form.
  • Beating in cream cheese and powdered sugar.
    Beat in the cream cheese, powdered sugar, & 1/2 teaspoon vanilla until smooth & thick.
  • Placing champagne strawberries into a small bowl.
    Using a slotted spoon, place berries into two small bowls. Garnish with whole berries.
  • Pots de creme with strawberries and whipped cream on top.
    Serve the pots de crème with a dollop of whipped cream and garnish with strawberries.