Strawberry Pots De Creme

Ingredients

• 8 ounces strawberries (7 or 8 large berries), hulled
• 3 tablespoons superfine sugar
• 4 large egg yolks
• 1 ½ cups heavy cream
• 1 ½ tablespoons Cointreau

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    448 calories; 37 grams fat; 22 grams saturated fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 4 grams protein; 306 milligrams cholesterol; 42 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 275 degrees. In the container of a blender, combine strawberries, sugar and egg yolks. Process until pureed.
2. Bring a kettle of water to a boil. Pass strawberry mixture through a fine sieve into a bowl. Add 1 cup cream and Cointreau. Mix well. Divide mixture evenly among four 1-cup ramekins. Place ramekins in a baking dish, and add enough boiling water to come halfway up the sides of ramekins.
3. Place baking dish in the oven, and bake until the custard is just set, about 1 hour. Remove from the oven; place ramekins on a rack, and cool. Cover with foil or plastic wrap, and refrigerate at least 6 hours. To serve, pour 1 or 2 tablespoons of cream on top of each custard, so that each time a spoonful is eaten, cream fills the hole.