Yuzu Pot De Creme

It’s hard to believe that one year ago today, I published my first post.  When I revisit it, I alternate between cringing at the errors and beaming with pride.  Perhaps predictably, I began with an heirloom tomato tart and I considered posting one today, for my one year blogiversary.  I’ve been making vegan tarts, recently, and the tomato one was luscious– with stone ground wheat flour, pistachio meal, and olive and pistachio oils.

A year ago, I thought this blog would be about cooking my way through my weekly CSA box, a box I don’t even receive anymore.  A year ago, I was “not really good with dessert”, I was the lead singer of a rockabilly band, I was on my way to spend a week in noble silence and meditation- a week that would have a profound effect on my life.

A year ago, I would not have made pie crust without the aid of a food processor much less made 91 little pies with my friend Kimmie for a crazy pie contest!  A year ago, I would not have made a wedding cake for my dear friends or a layer cake for my own birthday. I would not have canned my own chutney or made my own jam like it weren’t no thang.

The past year has been one of growth,  one of learning real technique and skill to add to my instincts and fancy tricks.  This year, writing The Tomato Tart has been one where I saw what can happen when food bloggers gather around a common cause like the terrible tragedy in Japan. On this site alone, we raised nearly $8500 in the Online Bakesale for Japan!  This year, I learned that cooking when you’re just too tired can result in a world of pain, and many many stitches. Oh that, and always check to make sure the immersion blender is unplugged. I found that friends that you meet online and at conferences can be an important part of your life even if you never see them.

A couple of weeks ago, I threw a party, and, I decided to make my first pots de crème.  Of course, smart hostesses go with dishes they know, but sometimes a carefree spirit of adventure just possesses me- oh who am I kidding?

It always possesses me!

Yuzu Pot De Creme

Because I am obsessed with yuzu, I chose to infuse these lovely French custards with the delicate Japanese citrus.  I use first cold press bottled juice, but should you have fresh yuzu, please use the juice and the zest of the yuzu.

Yuzu Pot De Creme

  • INGREDIENTS FOR YUZU POTS DE CRÉME
  • 1 cup sugar
  • 3 whole eggs
  • 12 egg yolks
  • 3 cups heavy cream
  • zest of two lemons (I used Meyer lemons)
  • zest of one half of one pink grapefruit
  • zest of one orange
  • 1 cup yuzu juice, I used cold pressed from Hamadi Orchards

 

  • INSTRUCTIONS
  • Preheat oven to 325ºF
  • Heat cream in medium sauce pan until steam rises, add in zest and allow to steep for about 15 minutes.
    Whisk eggs, egg yolks yuzu juice, and sugar together until light. Whisk one half of cream mixture into the eggs and whisk some more.  Add this to the cream and zest mixture and stir well.
  • Place 8 six ounce ramekins in a large roasting pan, and fill with the custard mixture.  Fill the roasting pan with enough hot water so that it comes half way up the sides of the ramekins. Cover the pan with foil and bake until custard is just set (slightly jiggly) about 35 minutes.
  • Remove the dishes from the oven and cool on a rack. Then chill in the refrigerator for at least two hours and up to 24.

Thank you to everyone who reads and comments on The Tomato Tart. This year has been simply amazing. For all the nights that I feel like I’m just too tired to write, or to edit photos, I remember that this is the community where I fit. This is what I am meant to be doing, and this is what I love, and I can stay up for just one.. or three more hours.

X
Sabrina

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{ 13 comments… read them below or add one }

rosemarried September 27, 2011 at 8:16 AM

Gosh, so much has happened in a year! You're an amazing writer. An amazing cook. An amazing photographer. You're an inspiration. I love the honesty (and humor!) in your blog. Bravo, lady! Here's to many more years. :) And yes, please be careful with the immersion blender!

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omgyummy September 27, 2011 at 8:17 AM

Happy Blogiversary Sabrina! I agree with you – the friendships I've made through blogging – even those people I've yet to meet in person, have enriched my life so much since I started to write my food blog.

Sorry I missed your intense dark event but I was there with you in spirit for every nibble, sip, and schmooze :-)

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Nicola @41feasts September 27, 2011 at 10:15 AM

Happy Blogiversary! I enjoyed your description of your journey. I started my blog last month after years of procrastinating and you've made me wonder what I'll be reflecting on come this time next year.

Thank you for your blog – its really inspiring!

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Boulder Locavore September 27, 2011 at 11:07 AM

You know the Bake Sale stands out as a lifetime acheivement in most people's existence, let alone all the other accomplishiments you've enjoyed in this past year. For my blogaversary someone (Chef Dennis) quoted Dr. Suess about 'oh the places you'll go' and I feel the same for you. You and I would not know each other were it not for our blogs and the recipe swap. You do so much, share so much, always with grace under pressure, verve, panache and class. So glad we're friends! Congratulations on a year well spent. Can't wait for this next year. xo

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The Tomato Tart September 27, 2011 at 8:51 PM

I love that quote, Toni. Thank you so much for saying such nice things. I feel so grateful to have found you. CM is one amazing woman with a knack for pulling together people who rock. Lots of love to you and yours, and I am thrilled too, to see what comes next on Boulder Locavore.

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Elena September 27, 2011 at 10:37 PM

It is very tasty and with extremely citrus fragrant dessert.

But Is it necessary to put 12 egg yolks, it isn’t too much?

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The Tomato Tart September 28, 2011 at 7:00 AM

Hi Elena,
I made this in demitasse cups for 20 people, but it should be about 8 six ounce servings. It is a rich custard, and I know there are lighter versions out there using milk and fewer eggs, but I think this is a fairly traditional ratio especially considering it has to support a full cup of citrus juice. Also, you must not place any of the cream with milk if you are using citrus as it will curdle. You could try it with fewer eggs, please let me know the results if you do. It would surely make this dish something we could enjoy more often.
Sabrina

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The Wind Attack September 28, 2011 at 8:14 AM

Your blog is only a year old?!? Wow! For some reason It reads like it's been here forever. Happy blogiversary! See you at Foodbuzz! :)

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The Tomato Tart September 28, 2011 at 8:39 PM

Thanks love. Can\’t wait to see you in like six weeks.

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Unrivaledkitch September 29, 2011 at 10:44 AM

A little adventure at parties is always necessary. Some of my best dishes I made up from an idea not something i already made. The pressure of making it delicious always seems to aid in those unknown territories. I'm glad yours came out too they look divine!

Congrats on your blogiversary! May their be many more beautiful tomato tart posts for my eyes to feast on in the future. Lots of love!

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The Tomato Tart September 30, 2011 at 12:05 PM

Thanks Love! I love cooking by the seat of my pants. I have a feeling you and I would have such fun together in the kitchen. You know the invitation always stands to come cook a meal with me whenever you're in San Francisco.
Lots of love to you too.
S

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Kris September 29, 2011 at 8:35 PM

Congratulations on your blogiversary. I can't believe it's only been one year. You seem like a veteran! So glad we met. I look forward to seeing you again soon!

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The Tomato Tart September 30, 2011 at 12:06 PM

Thanks Kris! I'm glad we met too. Hopefully our paths will cross again soon. X

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