Ingredients for Easter Peeps Pots De Crme
- 1/2 cup granulated sugar
- Egg
- 4 large egg yolks
- 1 cup heavy cream
- Lemon Rind
- Lemon Juice
- Whipping Cream
- Marshmallow Peep
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How to Make Easter Peeps Pots De Crme
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering.
- Remove from heat and stir in the vanilla extract and crushed Easter Peeps. Let the mixture cool slightly.
- In a separate bowl, whisk the egg yolks until light and frothy.
- Slowly drizzle about 1/3 of the warm cream mixture into the egg yolks, whisking constantly to temper the yolks.
- Pour the tempered yolk mixture into the remaining cream mixture and whisk to combine.
- Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps or bits of Peep.
- Divide the mixture evenly among six (6 ounce) ramekins or small dessert cups.
- Cover the ramekins with plastic wrap, pressing it directly onto the surface of the crème to prevent a skin from forming.
- Refrigerate overnight, or for at least 6 hours, to allow the crème to set.
- Before serving, garnish each pot de crème with a mini Easter Peep and a sprinkle of confectioners' sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
91g
Fat
86g
Carbs
8g
