Is there anything prettier than these Golden Milk Pots de Crème?
They sure do make a stunning dessert. This rich, honey sweetened, cream and egg yolk custard is studded with anti-inflammatory turmeric, spicy ginger, warming cinnamon, floral cardamom, a pinch of exciting cloves and (my all-time favorite spice) nutmeg. There are no fillers and no fluff in this desert. It’s a simple classic taken to a whole new spicy level and made with the most wholesome organic ingredients.
If you love Golden Milk then this dessert is for you!
The color is vibrant and fresh, the flavor is earthy and spicy and not too sweet. It’s a great way to add healthy fats into your diet with the added benefit of anti-inflammatory turmeric.
Bake this custard in small clear glass jars to really enjoy the color.
A rich, honey sweetened, golden milk custard.
- 2 Cups Cream
- 6 Egg yolks
- 1/4 Cup Honey Local preferred
- 2 Tablespoons Turmeric Ground
- 1 Teaspoon Ginger Ground
- 1 Teaspoon Cardamom Ground
- 1/2 Teaspoon Cinnamon Ground
- 1/4 Teaspoon Cloves Ground
- 1/4 Teaspoon Nutmeg Ground
- 1/2 Teaspoon Vanilla extract
Preheat your oven to 300°. Bring a medium size pan of water to a low boil.
Whisk all the ingredients together in a large stainless steel bowl. Be careful not to create froth but make sure all the ingredients are fully incorporated.
Place the bowl over the pot of boiling water and continue to gently whisk the mixture for about 12 minutes. This gentle heating of the mixture will allow the custard to start to set, suspending the spices throughout. Be careful not to heat it too quickly or without whisking as this will cause the eggs to cook and the custard will get grainy and lumpy. This step of cooking will be done when the custard has thickened and reached a temperature of around 165°-170°. If you don't have a thermometer, look for these two clues: The custard is thickened and coats a spoon and the custard has just slightly started to steam.
Remove the custard from the heat and pour it into a large measuring cup or pitcher. Set it aside.
Prepare 6 small (4-6 ounce) pots, ramekins or jars for baking by setting them inside a high sided baking dish. I use a pyrex casserole pan.
Fill each pot with the golden milk custard mixture. Place the baking dish with the filled pots into the oven on the center rack. Pour hot water into the baking dish filling it up the sides of the pots as far as possible.
If your pots have lids you can cover each one but I baked mine uncovered. Bake the custard for 30-35 minutes or just until set. They should jiggle a bit in the middle but not be liquid.
Remove the baking dish from the oven. If the pots have lids, remove them to release steam. Let the pots cool for 10 minutes before removing them to the counter to cool completely.
Store the pots covered in the refrigerator. Serve the pots de crème chilled with whipped cream and a dusting of turmeric if desired.