Best 6 Red Velvet Pots De Creme With Poached Strawberries Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of flavors with our Red Velvet Pots de Crème and Poached Strawberries! This delectable dessert combines the richness of red velvet cake with the velvety smoothness of crème brûlée, creating an experience that will tantalize your taste buds. Perfectly portioned in individual ramekins, these pots de crème are a feast for the eyes, adorned with vibrant poached strawberries that burst with sweetness in every bite. As you delve into this culinary masterpiece, layers of chocolate and vanilla intertwine, complemented by a hint of tanginess from the cream cheese. This recipe offers a delightful balance of textures, from the creamy custard to the tender poached strawberries. Prepare to be captivated by the vibrant red hue and exquisite flavors of this dessert, perfect for any special occasion or as a sweet treat to indulge in.

Let's cook with our recipes!

POTS DE CREME



Pots de Creme image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h20m

Yield 3 large or 10 small servings

Number Of Ingredients 11

12 ounces semisweet chocolate chips
2 teaspoons brandy
1 teaspoon vanilla extract
1 pinch salt
4 eggs, at room temperature
8 ounces (1 cup) very hot strong coffee
Brandy Whipped Cream, recipe follows
Chocolate bar, for shaving over
1 cup heavy cream
1/4 cup powdered sugar
1 tablespoon brandy

Steps:

  • Place the chocolate chips in a blender. Add the brandy, vanilla, salt and eggs and turn on the blender.
  • While it is blending, remove the circular disk from the blender lid and very slowly pour in the very hot coffee. (It is essential that the coffee be extremely hot in order for the final product to be the right consistency and texture.) Blend until the mixture is smooth and fairly free of visible bits of chocolate, 20 to 30 seconds.
  • Pour the mixture into 3 large glasses, such as snifters, or 10 demitasse cups, leaving plenty of room to add a heap of whipped cream later. Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.
  • Before serving, spoon in the Brandy Whipped Cream and decorate with shaved chocolate
  • Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.

POT DE CREME



Pot De Creme image

Provided by Food Network

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 4

14 ounces milk
4 egg yolks
2.5 ounces sugar
1/2 vanilla bean, split lengthwise and scraped

Steps:

  • Preheat oven to 325 degrees F.
  • Place the milk and vanilla bean in a saucepan, over medium flame, bring to boil. In separate bowl, beat the yolks with sugar. Pour the hot vanilla-milk into the yolk/sugar mixture, and stir.
  • Baking pot de creme: Bring a pot of water to boil. Fill ramekins to 3/4 full with custard mixture, cover the ramekin with aluminum foil. Line a hotel pan or sheet pan with parchment paper, place ramekins in it, slide the pan into the oven and fill the pan with the boiling water, to halfway up the sides if the ramekins. Check custard occasionally to make sure the hot water doesn't boil, if it boils at any point, turn the oven down immediately. If the pot de creme gets to hot it will curdle. It takes about 40 minutes to cook, and cream should be smooth. Remove the ramekins from bain-marie, take off the lids and refrigerate until completely chilled.

POTS DE CREME



Pots de Creme image

Provided by Ree Drummond : Food Network

Time 20m

Yield 6 to 10 servings

Number Of Ingredients 7

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

Steps:

  • Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
  • Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
  • Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

POTS DE CREME



Pots de Creme image

Looking for an easy recipe to make for your sweetheart? Served in pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening.-Connie Dreyfoos, Cincinnati, Ohio

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 5 servings.

Number Of Ingredients 7

1 large egg
2 tablespoons sugar
Dash salt
3/4 cup half-and-half cream
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
Whipped cream, optional

Steps:

  • In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.

Nutrition Facts :

RED VELVET STRAWBERRY CAKE



Red Velvet Strawberry Cake image

I made this strawberry cake for my friend's surprise birthday party. Everybody thought it's from a professional bakery and they absolutely loved it! Hope you all enjoy serving and of course eating this delicious cake! You can decorate with additional strawberries and cake crumbs.

Provided by Tahoura Hashemi

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h20m

Yield 10

Number Of Ingredients 21

3 cups all-purpose flour
1 ½ tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 ½ cups white sugar
1 cup vegetable oil
4 eggs, separated
1 ½ tablespoons vanilla extract
1 teaspoon white vinegar
1 drop food coloring, or as desired
1 cup buttermilk
1 cup white sugar
¼ cup all-purpose flour
¼ teaspoon salt
1 ½ cups whole milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
5 ounces cream cheese
½ cup butter, softened
7 fresh strawberries, sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans and sprinkle with flour if pans don't have a smooth bottom.
  • Whisk 3 cups flour, cocoa powder, baking soda, and salt together in a bowl.
  • Beat 1/2 cup butter in a bowl using an electric mixer until creamy and smooth. Add 1 1/2 cups sugar and beat until fairly creamy, about 2 minutes. Pour in vegetable oil and beat until combined, about 30 seconds more.
  • Beat in egg yolks, vanilla extract, vinegar, and enough food coloring to reach desired color. Pour in flour mixture, alternating with buttermilk, on low speed until just incorporated, making sure to not overmix the batter.
  • Beat egg whites until thick and frothy in a separate bowl; fold into the batter. Pour batter into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Be careful not to overbake. Let cakes cool in the pans for 10 to 20 minutes before transferring to a wire rack or serving plate to cool completely.
  • Whisk sugar, flour, and salt in a saucepan to combine. Whisk in milk gradually, making sure there are no lumps. Place saucepan over medium heat. Stir until thickened. Pour mixture into an airtight container and refrigerate until completely cool, about 1 hour.
  • Place frosting in a mixing bowl. Add lemon juice and vanilla extract. Mix with an electric mixer on high speed to combine. Whip in cream cheese, 1 tablespoon at a time. Whip in butter and continue to mix until you have a really thick frosting. Place into an airtight container and refrigerate if not using immediately.
  • Frost cooled cake and place sliced strawberries between the 2 layers.

Nutrition Facts : Calories 820.2 calories, Carbohydrate 85.9 g, Cholesterol 143.4 mg, Fat 49.3 g, Fiber 1.5 g, Protein 10.2 g, SaturatedFat 19.2 g, Sodium 478.5 mg, Sugar 53.9 g

STRAWBERRY POTS DE CREME



Strawberry Pots De Creme image

Provided by R. W. Apple Jr.

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 5

8 ounces strawberries (7 or 8 large berries), hulled
3 tablespoons superfine sugar
4 large egg yolks
1 1/2 cups heavy cream
1 1/2 tablespoons Cointreau

Steps:

  • Preheat oven to 275 degrees. In the container of a blender, combine strawberries, sugar and egg yolks. Process until pureed.
  • Bring a kettle of water to a boil. Pass strawberry mixture through a fine sieve into a bowl. Add 1 cup cream and Cointreau. Mix well. Divide mixture evenly among four 1-cup ramekins. Place ramekins in a baking dish, and add enough boiling water to come halfway up the sides of ramekins.
  • Place baking dish in the oven, and bake until the custard is just set, about 1 hour. Remove from the oven; place ramekins on a rack, and cool. Cover with foil or plastic wrap, and refrigerate at least 6 hours. To serve, pour 1 or 2 tablespoons of cream on top of each custard, so that each time a spoonful is eaten, cream fills the hole.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 14 grams, Carbohydrate 19 grams, Fat 38 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 22 grams, Sodium 43 milligrams, Sugar 17 grams

Tips:

  • Make sure the cream cheese and butter are at room temperature before beginning. This will help them blend together smoothly.
  • Do not overbeat the eggs. Overbeaten eggs can make the pots de creme tough.
  • Bake the pots de creme in a water bath. This will help them cook evenly and prevent them from curdling.
  • Chill the pots de creme for at least 4 hours before serving. This will allow them to set properly.
  • For the poached strawberries, use a ripe, sweet variety of strawberries. This will ensure the best flavor.
  • Do not poach the strawberries for too long. Overcooked strawberries will become mushy.
  • Serve the pots de creme with the poached strawberries immediately.

Conclusion:

Red velvet pots de creme with poached strawberries is a delicious and elegant dessert that is perfect for any occasion. With its creamy, chocolatey filling and sweet, tangy strawberries, this dessert is sure to please everyone. The pots de creme are easy to make and can be prepared ahead of time, making them a great option for busy hosts.

Related Topics