How To: Pot de Creme with Poached Fruit
Desserts don’t always have to be about sugar. The two components of this recipe — one a baked custard, the other a fresh fruit compote — play off each other naturally, satisfying without being overly saccharine. The simple alchemy of combining eggs and dairy in such a way creates a dense yet creamy texture, with the fresh vanilla bean there to add depth and body. Not much sleight of hand here, but it’s paramount with custards like this to bake them submerged in a water bath in the oven, which moderates the heat and prevents them from scrambling. Finish this dessert by adding fresh fruit, poached gently with aromatics like ginger or orange zest (listed below are some ideas for flavor combinations as well as a basic technique).
