Enjoy Chef Chauhan’s flavourful take on the classic French dessert, Pots de Crème, a sugary custard.
Ingredients
1 cup (packed) flat-leaf parsley
2 cups heavy cream
2 vanilla beans
6 egg yolks
1/2 cup sugar
1/2 cup sweetened condensed milk
1 cup plain Greek yogurt
1/2 teaspoon ground green cardamom
Fresh pomegranate seeds, for garnish
Finely sliced pistachios, for garnish
Preparation
• Pour the cream into small saucepan. Split the vanilla beans into halves lengthwise and scrape the seeds into the cream. Add the pods. Heat the cream until it steams. Cover the pan, turn off the heat, and let stand for 10 to 15 minutes. Remove the pods.
• Preheat the oven to 300 degrees. Beat the egg yolks and sugar in a bowl until light in color. Stir in about one-fourth of the cream. Pour all of the egg yolk mixture into the cream in the saucepan and mix well.Combine the condensed milk, yogurt and cardamom in a bowl. Fold into the egg mixture.
• Divide the custard among 12 (4-ounce) ramekins. Set the ramekins in a baking dish. Add enough water to the baking dish to reach halfway up the sides of the ramekins. Cover the pan with foil.
• Bake for 30 to 40 minutes until the centers are barely set. Chill in the refrigerator.
• Garnish with pomegranate seeds and pistachios to serve. Makes 12 (4-ounce) servings.
