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  • @taraobrady

Turmeric Pots de Crème

Updated: Mar 31, 2020

This beautiful recipe and photos are from @taraobrady. Check out her website, Seven Spoons for more mouthwatering and creative ideas to spice up your home kitchen!

Makes 6

For pots de crème

1 1/2 cups heavy cream

1/2 cup milk

6 green cardamom pods, bruised with the side of a knife

Half a vanilla bean

1 teaspoon Truly Turmeric

1 teaspoon fresh ginger, grated

2 ounces (56 grams) almond chocolate, such as Valrhona, or best-quality white chocolate plus 1/4 teaspoon almond extract

6 egg yolks

1/4 cup sugar

To finish and serve

Whipped cream, or sweetened crème fraîche

Freeze dried raspberries, crushed

Bee pollen

Ground pistachios

Chocolate coated cookies, cereal


Preheat an oven to 300°F (150°C), with rack set in the middle.

Put up a kettle of water to boil and set six 6-ounce ramekins or oven safe dishes in a roasting tin.

Pour the heavy cream and milk into a medium, heavy-bottomed saucepan. Drop in the cardamom pods. Split the vanilla bean down its length, then scrape out its seeds with the back of the knife. Push the seeds into the liquids, followed by the empty pod. Stir in the turmeric and ginger. Set the pot over medium-high heat and bring to a boil. Immediately pull from the heat and set aside for 10 minutes.

While the cream mixture infuses, chop the chocolate and place in a 4-cup liquid measure or similar jug. Place a fine-meshed sieve over top.

Bring the liquid back to a simmer over low heat. Once hot, pour through the sieve onto the chocolate. Let stand for 5 minutes, then stir to combine.

In another bowl, whisk the egg yolks, sugar until lightened in colour and well blended. Still whisking, incorporate the hot cream in a slow, steady stream. Let stand for 10 minutes to let any foam dissipate, or skim with a spoon.

Divide the mixture equally between the ramekins. With care, pour hot water from that recently boiled kettle into the roasting tin, until about halfway up the sides of the cups. Gently transfer the tin to the hot oven and bake until the custards are set on the edges but maintain a centre wobble, 25 minutes or so.

Immediately remove the ramekins from their bath and cool on a wire rack for 10 minutes.

Chill uncovered in the fridge until completely cold, about 2 hours. Wrap with clingfilm and store up to 24 hours. Or, garnish with cream and whatever strikes your fancy, and eat right then and there.

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