White Chocolate Pots de Crème with Strawberries
By Jim Dodge - Bon Appétit Management Company,
Palo Alto, CA

Serves 6-8 (4-5 ounce cups)

Ingredients for the white chocolate pots de crème:
8 oz. white chocolate
4 large egg yolks
2 large eggs
1/4 C sugar
1 pinch sea salt
3 C heavy cream
1 t vanilla extract

Procedures:
Have cups ready before starting recipe.

Cut white chocolate into 1/2-inch chunks. Place in bowl and set aside close to stove until needed.

In another bowl, combine eggs, yolks, sugar and salt. Whisk until smooth and evenly incorporated. Set aside close to stove until needed.

Heat cream in heavy-bottom, stainless steel saucepan until it scalds. Turn off heat and whisk in egg mixture. Add white chocolate and vanilla; continue whisking until melted. Strain though a fine sieve and chill in an ice bath.

Pour crème into cups, making sure they are evenly filled. Place cups into a roasting pan and fill half way up side of cups with water. Cover pan with foil and bake in 325∞ F convection oven for 30ñ40 minutes or until set. Remove cups from pan and chill.

Ingredients for the strawberry sauce:
2 baskets strawberries
1/4 C sugar

Procedures:
Stem berries and wash in a bowl of cold water. Gently towel dry and let stand on towel for 30 minutes.

Dice berries into 1/2-inch chunks and place in a bowl. Toss with sugar and let stand for 1 hour, turning occasionally. Taste berries and add more sugar if desired.

To Serve:
Serve chilled pots de crème topped with berry sauce and have extra sauce available.