Carrots are one of the sweetest vegetables out there. They lend themselves to everything from appetizers to dessert. So what if we make a savory dessert, as a side dish? Pot de creme is kind of like the most luscious pudding ever! Roasted carrots just seem like the perfect match. This dish is quick, easy and a crowd-pleaser!
315 g Heavy Cream
60 g egg yolks (about 4 yolks)
175 g Roasted Carrots
2 g Salt
2 g Honey
Bring your Cream to a simmer.
Add everything except the egg yolks to the pot and simmer for a moment more to heat through. Then blend.
Put the egg yolks in the bottom of a blender and slowly add the cream mixture while blending to temper the egg yolks…you don’t want scrambled eggs.
Strain into your mason jars. This is called “Casting”.
Allow your jars to rest for 30 minutes to let all of the air bubbles rise to the top. Then tap your jars on the counter to pop the bubbles.
Screw your lids on finger tip tight to allow any air to escape.
Cook them at 174F for about 30 minutes for 4oz jars, 60 minutes for 6-8oz.
Remove them from the bath when they’ve finished cooking and allow to rest on the counter for 30 minutes before transfering them to the fridge. Otherwise the jar could shatter.
Garnish them how you like. I’ve chosen pears, bacon, rye croutons and thyme. Simple, different, and delicious!
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