Basil Pot de Crème with Balsamic Tossed Strawberries
1½ cups heavy cream
½ cup whole milk
½ cup granulated sugar
4 egg yolks
2 cups fresh basil leaves
1 teaspoon vanilla extract
pinch salt
For the Strawberries:
2 cups strawberries, quartered
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
fresh basil leaves
Preheat the oven to 300˚F.
Combine the cream, milk, sugar and basil in a small saucepan over medium heat until it comes to a simmer; remove from heat and allow to steep for about an hour, covered.
Strain the cream mixture, pressing on the leaves to extract all liquid. Discard the basil.
In another bowl, whisk the eggs, vanilla, and salt until smooth.
Slowly temper in a little warm basil cream until it warms through.
Pour back into the pan with the rest of the cream mixture.
Pour the mixture into ramekins. Transfer the ramekins into a baking dish and pour boiling water into the pan until it reaches about ½ way up the sides of the ramekins. Bake for about 30-35 or until the center is just slightly wobbly. Remove from the bain marie and allow to come to room temperature then place in a cooler to chill for at least 2 hours.
Meanwhile, warm the balsamic just a little in a small pan or microwave and stir in the brown sugar until it melts. Allow to cool, toss the strawberries into the vinegar and rip some basil leaves into it. Garnish the pot de creme with the strawberries.
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