Introduction
Discover the delightful combination of sweet, juicy grapes with a touch of Riesling in these Pots de Crème. A perfect dessert that is both easy to prepare and sure to impress at any gathering.
Tips for this recipe
- Ensure grapes are thoroughly washed before use.
- Gently poach the grapes in Riesling to maintain their structure and enhance flavors.
- Use room temperature ingredients for better texture and consistency in the final product.
Why you will love this recipe
The infusion of Riesling brings a sophisticated twist to traditional crème pots, making them a unique dessert. The burst of flavor from the poached grapes elevates the classic creamy texture into an exquisite treat that’s both indulgent and surprisingly refreshing.
Ingredients
- 1 750 milliliter bottle off-dry Riesling
- 4 cups black seedless grapes or red seedless grapes
- 10 tablespoons sugar, divided
- 11 large egg yolks
- Pinch of sea salt
- 2 1/4 cups heavy cream
- 3/4 cup whole milk
- 3/4 cup sour cream
- Eight 3/4-cup ramekins
Adviced equipment
- Rice Cooker (Aroma CPC-64EC)
- High-Speed Blender (Blendtec Premium Power 900)
- Stainless Steel Stock Pot (Lodge Commercial Stainless Stockpot, 12 Quart)
- Rubber Spatula Set (Fisher-Price #403587)
- Glass Mixing Bowls (Kenwood Multipurpose Stainless Steel Bowl, 1 Quart Set)
- Silicone Cookie Cutters (Bamix Silicone Spring Release Scoopers Set with Bamboo Handle)
- Mesh Food Strainer (Napkin Rings Mesh Stainless Steel Strainer Set)
- Dutch Oven (Lodge 8 Quart Stockpot, L10654P)
- Silicone Ice Cream Scoop (KitchenAid Silicone Ice Cream & Popsicle Mold Spoon Set)
History of the recipe
The origin of Pots de Crème can be traced back to the 17th century, with variations appearing across Europe. These individual-portion custards were made by chefs in aristocratic households and have since evolved into a beloved classic dessert.
Fun facts about this recipe
Did you know? The word ‘Pots de Crème’ is French for ‘cups of cream,’ which accurately describes the rich and velvety texture of these custard desserts. Moreover, using Riesling as a poaching liquid in this recipe adds a unique depth to the grapes that distinguishes it from traditional Pots de Crème.
