How to make Raspberry Pot de Creme

My older brother bought me a set of Le Creuset mini cocottes as a housewarming gift from Hong Kong several months ago. These mini cocottes are very cute and I love the color so much! I think these colors are only available in Asia and I really hope that Le Creuset U.S. will carry these colors one day. 

I used these lovely mini Le Creuset cocottes to make Raspberry Pot de Creme and they were creamy and so wonderfully delicious. Simply yet elegant, these sweet and super delicious confections are sure to impress your gusts at any time. :)

they look so cute and delicious!

Raspberry Pot de Creme

Ingredients  
3/4 cup heavy cream
1/2 cup whole milk
1/2 teaspoon organic pure vanilla extract 
4 egg yolks
1/4 cup sugar

Pinch fine sea salt3/4 cup fresh or frozen and thawed raspberries, mashed
mint leaves for decoration

Directions
1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
2. In a medium saucepan, heat the cream, and milk over medium-low heat until warm, about 4 minutes.

3. In a medium bowl, whisk together the egg yolks, vanilla extract, sugar, and salt until smooth. Slowly whisk in the milk mixture. Stir in the mashed raspberries. 

4. Using a ladle, divide the mixture between 3 mini cocottes. Place the cocottes in a baking pan. Pour enough hot water into the pan to come halfway up the sides of the cocottes. Bake for 30 minutes until the custard is almost set. 

5. Remove the pan from the oven and allow the cocottes to cool while still in the water, about 1 hour. 6. Remove the cocottes from the water and refrigerate for at least 2 hours until set. Use fresh raspberries and mint leaves as decoration. Enjoy!