Mint Pots de Creme with a Strawberry Reduction & Honey Whipped Cream

Happy Tuesday! I hope your week is off to an amazing start.

These mint pots de creme are sure to make your week even more amazing! Since yesterday was the official beginning of Spring, I figured this was the most perfect recipe to share! Pots de creme, which means "pot of cream" is a classic French dessert made with cream and eggs. The texture is super creamy and light, and the mint flavor is so refreshing and flavorful! To top it off, this creamy custard is finished with a sweet strawberry mint reduction and homemade honey sweetened whipped cream. 

Onto the recipe!

Mint Pots de Creme with a Strawberry Reduction & Honey Whipped Cream (yields 6 custard pots)

For the custard;

• 8 egg yolks
• 1/2 cup organic cane sugar 
• 3 cups organic heavy cream (full-fat coconut cream works too, for a dairy-free version)
• 2 sprigs fresh mint
• 1/2 teaspoon mint extract

For the reduction; 

• 1 cup diced strawberries
• 1 tablespoon minced fresh mint 
• 1/4 cup organic cane sugar
• 2 tablespoons water
• 1 tablespoon water mixed with 1/2 tablespoon of cornstarch (create a slurry)
• pinch of sea salt

For the whipped cream;

• 2 cups organic heavy cream
• 2 tablespoons raw honey

Preheat your oven to 320 degrees. Boil a pot of water.

In a medium size saucepan over medium heat, whisk together heavy cream, sugar, and fresh mint. Let simmer until it comes to a slight boil. Turn off heat and let mint steep for a few minutes. Strain hot milk into a bowl to get rid of the mint sprigs.  In a bowl, whisk together egg yolks until light. Slowly add hot milk to egg yolks, whisking constantly until well combined. Finish mixture with mint extract. Fill six custard pots in a baking dish about 3/4 of the way up. Pour boiling water into pan until halfway up the custard pots. Cover with foil, and bake for 30 to 35 minutes. Let cool, then move to the fridge and let cool at least 6 hours.

Now we are going to make the strawberry mint reduction! In a small saucepan over medium, combine strawberries, sugar, mint, and water. Let come to a slow boil. Add in cornstarch slurry and mix until thickened. Let cool and set aside until ready to use.

Time to make the whipped cream! Add cream to a cold stand mixer bowl. Beat on a high speed for about 3 minutes, or until peaks form. Add honey and continue whisking until fluffy.

When you are ready to serve, top the pots de creme with a dollop of the strawberry-mint reduction, as well as some whipped cream! Garnish with a mint leave, if desired. Enjoy!

-Juliet