How to Make Homemade Petit pot de crème parfumée à la fleur de sureau noir

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Speedy Petit pot de crème parfumée à la fleur de sureau noir. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Petit pot de crème parfumée à la fleur de sureau noir, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Petit pot de crème parfumée à la fleur de sureau noir delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Petit pot de crème parfumée à la fleur de sureau noir is Pour 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can have Petit pot de crème parfumée à la fleur de sureau noir using 5 ingredients and 4 steps. Here is how you cook it.

Des jaunes d’œufs, du sucre et du lait et de la crème, et voici de quoi réaliser simplement une base de crème anglaise qui peut ensuite se parfumer selon son goût. Comme nous sommes en plein dans la saison des fleurs de sureau, j'en ai donc profité pour réaliser ces petits pots bien gourmands...

Ingredients and spices that need to be Take to make Petit pot de crème parfumée à la fleur de sureau noir:

1. 3 ombelles de fleurs de sureau noir
2. 50 cl crème fluide
3. 30 cl lait entier
4. 6 jaunes d’œufs
5. 70 g sucre en poudre

Steps to make to make Petit pot de crème parfumée à la fleur de sureau noir

1. Secouez les ombelles pour faire tomber poussières et éventuels petits habitants de vos fleurs. Mélangez la crème et le lait dans une casserole, faites chauffer sans porter à ébullition. Ajoutez les fleurs de sureau dans la crème et laissez infuser.
2. Cassez les oeufs et mettez les jaunes dans un saladier. Les blancs d’œufs pourront être utilisés pour une autre recette. Ajoutez le sucre en poudre et fouettez énergiquement jusqu'à ce que le mélange double de volume.
3. Filtrez le mélange et versez doucement sur le mélange aux oeufs. Remettez le tout dans la casserole, puis refaites chauffer doucement jusqu'à ce que la crème épaississe et nappe la cuillère.
4. Versez la crème dans les petits pots du service, laissez refroidir puis stockez au frigo jusqu'au moment du service. Cette crème est meilleure une fois bien refroidie.

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