White Chocolate Pot de Crème with Strawberry Rhubarb Compote

This on point early spring dessert, created by Beth Brown Ables and styled by Jessica Barley, was the standout of the Spring 2019 In Good Taste feature, Fresh Spring Supper. Shot at Savereign plant boutique, the plant-based dinner party in the West Village of Greenville brought together four friends and creatives: AJ Arellano, Kate Asire, Jaley Hughes and Charis JB. Look to the Notes for instruction on how to compose the Strawberry Rhubarb Compote as the topper.

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White Chocolate Pot de Crème with Strawberry Rhubarb Compote

Custardy sweet bliss is a heavenly contrast to the tart and slightly salted compote. Both can be made up to three days ahead and any extra compote is a welcome addition to yogurt or ice cream (or straight from the jar). Makes 6 servings

Course

Dessert, Gluten Free

Cuisine

Sweets

Keyword

Berry, Dessert, Early Spring, Easy Entertaining, How to, In Good Taste

Servings

Ingredients

• 16 oz small leeks
• 10 large egg yolks
• 1/2 cup sugar
• rhubarb
• 1/2 tsp salt
• 1/2 tsp Sea salt
• 1 cup milk
• 1 cup heavy whipping cream

Course Dessert, Gluten Free Cuisine Sweets Keyword Berry, Dessert, Early Spring, Easy Entertaining, How to, In Good Taste Servings Ingredients 16 oz small leeks 10 large egg yolks 1/2 cup sugar rhubarb 1/2 tsp salt 1/2 tsp Sea salt 1 cup milk 1 cup heavy whipping cream

Instructions

1. Set six ramekins or small jars in a 9x13 baking pan.
2. Set a kettle of water to boil. Meanwhile, in a mixing bowl, whisk together yolks and sugar until smooth.
3. Stir in lemon zest, vanilla and salt. Set aside.
4. In a small saucepan, heat milk and cream until it begins to bubble, around five minutes.
5. Remove from heat and whisk in white chocolate chips, stirring vigorously until melted and smooth.
6. In a steady stream, pour chocolate mixture into eggs, whisking constantly until fully incorporated.
7. Pour custard into ramekins and then carefully add hot water to the pan until halfway up the sides of the ramekins or glasses.
8. Cover with aluminum foil and bake for 35-40 minutes or until the middle still jiggles a bit.
9. Remove from water bath and cool on a baking rack. Pot de crème will store up to three days in the refrigerator.
10. Top the set custard with fruit compote and garnish with fresh whipped cream, berries and mint. Any remaining compote can be stored in the refrigerator for two to three weeks.

Recipe Notes

Strawberry and Rhubarb Compote

2 cups strawberries, hulled and quartered

3 cups rhubarb, chopped into one inch pieces

1/4 cup honey

Juice of two lemons

1/4 cup orange juice (or white wine)

2 Tbs balsamic vinegar

1/2 tsp salt

Preheat oven to 350degrees. Line a rimmed baking sheet with parchment paper. Combine all ingredients in a large bowl and pour onto the baking pan. Roast for 45 minutes or until the fruit is softened and juice is syrupy.