Juniper and Sage Pot de Creme

Ingredients

• 3 cups heavy cream

• 3/4 cup whole milk

• pinch teaspoon kosher salt

• 1 TBS juniper & sage bitters

• 9 large egg yolks

• 1/4 cup bitters sugar

• Lightly sweetened juniper & sage whipped

  cream (for serving)

Instructions

1. Place a rack in middle of oven and preheat to 300°.

2. Combine cream, milk, and salt in a large saucepan. Bring to a simmer over medium heat, stirring occasionally.

3. Meanwhile, whisk egg yolks and sugar (mix in 1 sleeve of juniper & sage bitters with sugar - to make wet sand texture - before adding to egg yolks) in a large bowl until yolks look a shade lighter in color.

4. Whisking constantly, gradually pour hot cream mixture into yolk mixture; whisk until smooth.

5. Strain through a fine-mesh sieve into a large pitcher, add 1 TBS bitters & stir.

6. Set ramekins in a roasting pan or large baking dish and divide custard among ramekins.

7. Place roasting pan in oven and carefully pour in hot water to come halfway up sides of ramekins.

8. Bake custards until set around the edges but still wobbly in the center, 25–30 minutes.

9. Let cool 5 minutes in water bath, then transfer to a wire rack and let cool completely. Chill until cold, at least 4 hours.

10. Serve with whipped cream.