Pots de Crème with Riesling-Poached Grapes
A luxurious French dessert featuring silky smooth custards topped with wine-poached grapes. These elegant pots de crème are enriched with heavy cream, egg yolks, and sour cream, complemented by grapes poached in sweet Riesling wine.
Ingredients
- •1 bottle off-dry Riesling
- •4 cups black seedless grapes or red seedless grapes
- •10 tablespoons sugar
- •11 large egg yolks
- •1 pinch sea salt
- •2¼ cups heavy cream
- •¾ cup whole milk
- •¾ cup sour cream
- •8 piece ramekins
Cooking Instructions
- 1.
Bring wine, grapes, and 4 tablespoons sugar to a boil in a large saucepan over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until mixture measures 2 cups, about 1 hour; chill.
60 min
- 2.
Preheat oven to 325°F. Using an electric mixer, beat yolks, 6 tablespoons sugar, and salt in a large bowl until pale yellow, about 2 minutes.
2 min
- 3.
Bring cream to a simmer in a medium saucepan over medium heat; gradually whisk into yolk mixture. Whisk in milk and sour cream. Pour through a fine-mesh sieve set over a medium pitcher. Divide among ramekins; cover each with foil and place in a large roasting pan. Add enough hot water to pan to come halfway up sides of ramekins.
15 min
- 4.
Bake pots de crème until just set in center, about 1 hour. Uncover and chill until cold, about 3 hours. Spoon grapes over.
240 min
