Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6
© Con Poulos

How to Make It

Step 1    

In a medium saucepan, combine the cream, milk and sugar and bring to a simmer. Off the heat, whisk in the gelatin and absinthe.

Step 2    

Strain the mixture through a fine sieve into a pitcher and pour into six 4-ounce ramekins or bowls. Press a piece of plastic wrap directly onto the surface of the puddings and refrigerate until set, at least 6 hours. Serve with fresh berries.

Make Ahead

The pots à l’absinthe can be refrigerated for up to 3 days.

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Aggregate Rating value: 4

Review Count: 2965

Worst Rating: 0

Best Rating: 5

Author Name: Shiva Chigurupati

Review Body: good one

Review Rating: 5

Date Published: 2016-10-03

Author Name: Jeff Herman

Review Body: Like the idea of an egg-less version. Tried this one a couple of times. Came out sloppy and liquid, like butter milk from a carton. Decided to try increasing the gelatin powder to two tsp to see if couldn't fix the issue, and the consistency turned into giggly jello. It's not a custard deal at all. But I like a true creme custard. So, I'm going back to the yolk. Flavor wise it's delicious. But as a custard? Nope...It missed the mark.

Review Rating: 1

Date Published: 2017-07-22