A Blank Verse on Junipers, Honey, and Pots de Créme
From a practicing not-poet
Juniper, jenever, berry delight,
Oy, not chocolate chips, you say? Could it be? [Caroline's mother]
Fragrant pine, sweetened by honey, melting,
Gliding, sailing, subtle complexity,
Of harmonious custard pot de créme.
A simple light twist on a French classic,
Sure to please and wow, tickle the senses.
"What about me?" the princely nooblet asks.
Surely we could not, would not, leave him out.
Enjoy! Now, onward to graduation and sweet farewells to college~ -Monica
Juniper & Honey Pots de Créme
Slightly adapted from Yossy Arefi | Yield: 2-3 servings
3/4 cup heavy cream
1/4 cup milk
1/4 cup honey
1 tablespoon dried juniper berries*, lightly crushed
3 egg yolks
Whipped cream, sea salt, toasted pine nuts to serve
*Alternatives: vanilla bean, lavender, rosemary, citrus peels/zest
To use the berries, place them in a zippered bag and lightly crush by rolling a rolling pin or wine bottle over them.
Combine heavy cream, milk, honey, juniper berries in a small saucepan. Bring to low simmer and turn off heat. Steep for 30 minutes, and then strain out berries.
While cream steeps, preheat oven to 300F. Place 2-3 ramekins inside a baking dish containing hot water that comes halfway up the sides of the ramekins.
Whisk egg yolks until well combined. Then whisk warm cream mixture into egg yolks. Divide mixture into ramekins and fill to the top (maybe leave 1/2 inch space). Fish out extraneous floating substances (egg yolk or whatnot) using a spoon.
Tent dish with foil and bake for 35-40 minutes, or until custards are set but jiggle slightly in the center. Cool to room temperature, and then refrigerate for at least 2 hours or overnight. Garnish if desired, serve, and enjoy!