Raspberry Pot de Crème

Raspberry Pot de Crème

  • 2 Packages Driscoll's Raspberries
  • 2 Cups plus 2 tablespoons heavy cream, divided
  • 1/2 Tsp. vanilla extract
  • 1/2 Cup sugar
  • 2 large eggs
  • 2 large egg yolks

15 min. | 4 servings | dessert


Fresh raspberries give a sweet flavor and pretty pink hue to this classic French custard dessert. Make sure to plan ahead as the custards will need to cool before serving.


Bring a large saucepot of water to a boil over high heat. Preheat oven to 180 degrees.
Meanwhile, puree 2 cups raspberries and strain through a fine mesh sieve to remove seeds. You should have 2/3 cup seedless puree.
In a small saucepan, heat 2 cups heavy cream, raspberry puree and vanilla just to a simmer. Remove from heat. In a medium bowl, whisk together eggs, egg yolks and sugar. While whisking constantly, slowly add 1 cup cream mixture to egg mixture until blended. Add egg mixture back to cream mixture, whisking until evenly blended.
Evenly divide between 4 (225ml) ramekins and place in a large baking dish. Add boiling water to baking dish until it reaches halfway up ramekins. Carefully place in oven and bake 50 minutes or until centers are just set. Remove from oven and remove ramekins to a wire rack to cool. Chill completely in refrigerator, about 3 hours.

Leafs Raspberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.