In the final recipe of the fennel pollen trilogy, I explore the sweeter side of this aromatic spice with fennel pollen scented custards, or pot de creme. The flavor of the pot de creme with fennel pollen is fantastic, making it a delightful little dessert.
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Ingredients: (4 miniature cup servings)
1 cup milk
1 tablespoon fennel pollen
3 egg yolks
1/4 cup sugar
Directions:
To a small saucepan, add milk and fennel pollen. Bring to boil, then cover and simmer for about 5 minutes. Mix in a blender/food processor and strain.
Meanwhile, beat the egg yolks and sugar until the mixture is thick and smooth. Beat the eggs into the warm fennel pollen milk, whisking constantly. Pour into espresso cups or small custard cups. Place the cups in a baking dish and fill with water half-way up to the cups. Place baking pan with cups on middle rack in oven. Cover with foil and bake on 350° until custards are set around edges but still slightly wobbly in centers, 20 to 25 minutes. If still not done, remove the foil and cook for a little bit more until the custards reach the desired consistency.
Transfer the cups to a rack to cool completely, uncovered. Chill, covered, at least 3 hours or overnight.
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The winners of the Fiber One Muffins Giveaway are Velva @ Tomatoes on the Vine, Shahana @ ABC of Cooking, Susan B, Joanne @ Apple Crumbles (randomly selected using random.org)! To receive your coupon, please send me your mailing address here or natasha@5starfoodie.com . Thank you all for participating and especially for filling out my survey!
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5 Star Makeover Reminder: The deadline for this month's 5 Star Makeover Mousse Challenge is this Sunday night! Please check the original announcement for more details. If you recently made a mousse, you can just send me a link to your post and I will include it in the roundup.
