Natasha from 5 Star Foodie brings her 3-course Fennel Pollen tasting menu to a close with pot de creme (a medium-rich egg custard). If you’re just joining us, check out Natasha’s first two fennel pollen courses: cauliflower bisque & seared bay scallops!
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February Fennel Pollen Friday: Fennel Pollen Pot de Creme
In the final recipe of the fennel pollen trilogy, I explore the sweeter side of this aromatic spice with fennel pollen scented custards, or pot de creme. The flavor of the pot de creme with fennel pollen is fantastic, making it a delightful little dessert.
Ingredients: (4 miniature cup servings)
1 cup milk
1 tablespoon fennel pollen
3 egg yolks
1/4 cup sugar
Directions:
To a small saucepan, add milk and fennel pollen. Bring to boil, then cover and simmer for about 5 minutes. Mix in a blender/food processor and strain.
Meanwhile, beat the egg yolks and sugar until the mixture is thick and smooth. Beat the eggs into the warm fennel pollen milk, whisking constantly. Pour into espresso cups or small custard cups. Place the cups in a baking dish and fill with water half-way up to the cups. Place baking pan with cups on middle rack in oven. Cover with foil and bake on 350° until custards are set around edges but still slightly wobbly in centers, 20 to 25 minutes. If still not done, remove the foil and cook for a little bit more until the custards reach the desired consistency.
Transfer the cups to a rack to cool completely, uncovered. Chill, covered, at least 3 hours or overnight.
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Custard, Pudding & Panna Cotta Recipes
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Comments 2
Interesting recipe! I have never used fennel pollen so I need to check it out!
I have never used fennel pollen, but fennel grow wild around here, I guess I need to harvest some.
Mimi