October 2017 Monthly Recipe/Skye Gyngell’s Fig & Vanilla Jam

Vanilla pots de crème with strawberries and espresso caramel

Strawberries and coffee may seem unlikely companions, but together they create a beautiful balance—bright, fragrant fruit meeting deep, bitter richness. In this recipe, the soft creaminess of vanilla pots de crème sets the stage, while an espresso caramel adds complexity and edge. Served with simply macerated strawberries, this dessert is surprising, harmonious, and deeply satisfying.

Ingredients

For the pots de crème:

600g double cream
400g whole milk
1 vanilla pod
½ teaspoon sea salt
200g egg yolks
60g egg whites

For the espresso caramel:

300g caster sugar
75g water, warm
75g espresso, freshly brewed
Pinch of ground espresso beans

To serve:

500g strawberries, hulled
50g caster sugar

Method

For the pots de crème:

Preheat the oven to 130C.

Slit the vanilla pod In half lengthways and, using the back of a small knife, scrape out all the seeds.

Place the cream, milk, sugar, salt, vanilla seeds along with the scraped pod in a saucepan on medium heat, stirring occasionally. Heat until steaming, then take off the heat and leave to infuse for 1 hour, or overnight.

Meanwhile, prepare 12 little oven proof ramekins in a large baking tray. Leave at least 2cm space in between each ramekin.

Reheat the milk mixture until steaming.

Meanwhile gently whisk the egg yolks and egg whites to break up.

Gradually temper the yolks with the hot milk. Place the custard back on a low heat and cook, stirring constantly, until the mixture coats the back of a spoon. It is essential to stir constantly so that the custard does not overcook.

Immediately take off the heat and pass through a fine sieve, into a large jug.

Divide the custard amongst the ramekins. Fill the baking tray with boiling water up to halfway up the ramekins.

Carefully transfer the tray to the oven and loosely cover with aluminium foil.

Bake in its water bath for 45-55 minutes, until just set.

Carefully transfer the custards out of the water and into the fridge and leave to set for at least 2 hours.

For the espresso caramel:

To make the caramel, add the sugar to a small saucepan and cover with just enough water to bring to the consistency of wet sand.

Cover the pan with a lid and cook on medium high heat for approximately 5 minutes. Uncover and keep on cooking until the caramel turns a light amber. Do not be tempted to stir the caramel, only gently swirl the pan to even the colour.

Once the caramel is a light chestnut brown, stand back and carefully add the warm water – it will bubble and sputter. Once all the water has been added, remove from the heat and leave to cool for 5 minutes.

Add the espresso and espresso powder. Leave to cool completely.

To serve:

Carefully hull the strawberries, keeping as much of the natural fruit shape as intact as possible, then slice in half or quarters depending on their size. Toss the strawberries with the sugar and leave to macerate for half hour.

Once ready to serve, gently coat the strawberries in a few tablespoons of caramel and cover each baked custard with a handful of berries.

Serve alongside a hazelnut or almond biscuit.