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Blueberry Vanilla Pot De Creme + Toasted Coconut

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Prep Time45 min
Serves6

This dessert will be sure to impress any guest! Toasted coconut and blueberry create the perfect combination in this pot de creme dessert.

Blueberry Vanilla Pot De Creme + Toasted Coconut

INGREDIENTS

  • 2 cups heavy cream
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • ⅓ cup sugar
  • 5 egg yolks
  • 6 ounce California Giant blueberries
  • ½ cup sugar
  • 1 cup toasted coconut

DIRECTIONS

      • Preheat the oven to 300 degrees.
      • In a small sauce pot, bring the blueberries and ½ cup sugar to a gently simmer until thick (just a little bit less thick than jam, approximately 15-20 minutes), remove from heat and allow to cool in a bowl.
      • Set up a deep baking dish that can fit 6 ramekins or small baking dishes.
      • Place the ramekins in the baking dish and fill the baking dish with water so that the water comes halfway up the ramekin.
      • In a medium sauce pot, bring the milk, cream, and vanilla to a simmer (stirring frequently so that it doesn’t burn) and then immediately turn off heat.
      • Meanwhile, whisk together the egg yolks and ⅓ cup sugar until light yellow in color and airy in texture (approximately 2-3 minutes).
      • Slowly add the warm milk mixture to the egg yolks while continuously stirring. Be sure not to add to fast or will curdle the eggs!
      • Once all is combined, you are ready to assemble!
      • Pour cream and egg mixture into the ramekins until the mixture comes up ¾ of the way up the sides (Remember, the larger the ramekin, the longer they will take to cook. So this recipe is meant for approximately ½ cup of cream mixture in each or less).
      • In each ramekin, place a dollop of blueberry mixture into the center of the cream mixture.
      • Place the baking dish with filled ramekins on the rack of your oven and cover with foil.
      • Let cook for 45 minutes or until set, and just slightly jiggly in the middle.
      • Remove baking dish from the oven and allow to cool for 5 minutes.
      • Remove the ramekins from the baking dish and refrigerate for 4 hours to ensure it is cold throughout.
      • Top with fresh blueberries and toasted coconut chips. Enjoy!
Blueberry Vanilla Pot De Creme + Toasted Coconut

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