Vanilla Pots De Creme With Strawberry Sauce
|Granulated sugar||175 Milliliter (0.75 Cup)|
|Whipping cream||750 Milliliter (3 Cups)|
|Freshly grated nutmeg||1 Teaspoon|
|Sliced strawberries/300 g sliced frozen strawberries||625 Milliliter|
In large bowl, beat egg yolks until pale and thickened; beat in sugar.
Gradually beat in cream; stir in vanilla.
Strain through sieve Pour about 1/3 cup (75 mL) of the mixture into each of 10 small baking dishes or custard cups; sprinkle each with pinch of nutmeg.
Place dishes in large baking pan; pour in enough warm water to come halfway up sides.
Cover pan with foil; bake in 300Â°F (150Â°C) oven for 15 minutes or until knife inserted in centre comes out clean.
Let cool to room temperature, then refrigerate.
In food processor or blender, puree strawberries; spoon a little over each dessert.
Or, run knife around each dessert and unmould onto plates; drizzle with puree.