Grapefruit Blossom Pots de Crème are delicately infused with the scent of spring ~ use citrus blossoms if you have them, or try lilac, jasmine, honeysuckle, or elderflower.
Spring is around the corner ~ and here in Los Angeles, it’s already arrived. Trees are blooming all over town, and at night the air is heavy with fragrance. Those blossoms are doing serious work, attracting bees and setting the whole season in motion. It only lasts a short time, but at its peak, that scent can feel almost otherworldly. I tried to capture a little of it in these grapefruit blossom pot de crème. Use citrus blossoms if you have them, or take the idea and run with whatever edible flowers are blooming near you.
In our backyard there’s a huge grapefruit tree that produces more fruit than we can handle most of the year. Right now it’s covered in blossoms, and the fragrance is intoxicating. Since orange blossom is such a beloved flavor in Middle Eastern desserts, I wanted to see if grapefruit blossom could bring that same delicate floral magic to something sweet.
If you want to extract flavor from blossoms, there are several simple ways to do it.
- For these pots de crème, I warmed the cream I was going to use in the recipe, added the clean blossoms, let them steep overnight, then strained them out. I’d use the same method for ice cream.
- For cocktails, infuse the blossoms in water to make a floral simple syrup.
- For cookies or cakes, tuck the blossoms into sugar and let them perfume it before baking. The same basic idea works with all kinds of edible blossoms.
If you don’t have access to a citrus tree, try another aromatic edible flower, such as:
jasmine
honeysuckle
apple blossom
crab apple blossom
lilac
elderflower
lavender
Cooking with flowers has a way of broadening your palate and reminding you how much aroma shapes flavor. With these pots de crème, the blossom flavor is delicate but lingering ~ something you taste as much through your nose as on your tongue. It’s a little like appreciating a good wine or brandy: subtle, fragrant, and meant to be savored.
I really love the way my grapefruit blossom pot de crème turned out ~ incredibly delicate, but with that heady spring fragrance captured in the cream. It’s one of those desserts you almost have to taste and breathe in at the same time to fully appreciate.
I added just a little fresh grapefruit juice, not enough to overpower the blossoms, just enough to echo the citrus. These would be lovely for Mother’s Day or Easter brunch, especially because you can make them the day before and serve them in pretty little glasses. Finish with a few fresh petals and a twist of grapefruit zest.
recipe notes:
- Choose only blossoms that you know to be edible and pesticide free. Remove the stamens if you are prone to allergies and just use the petals. Lots of flowers are edible, for a comprehensive list, click here.
- The flavor of this dessert is mild and aromatic, don’t expect a strong grapefruit taste.
- Resist the urge to use grated grapefruit zest in the cream mixture, it’s bitter.
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Grapefruit Blossom Pot de Crème
Ingredients
- 1/2 cup grapefruit blossom petals, (a large handful)
- 2 cups heavy cream
- 4 large egg yolks
- 3 Tbsp sugar
- 1/3 cup white grapefruit juice, freshly squeezed
Instructions
- Put the cream and the blossoms into a heavy bottomed sauce pan and stir to combine. Cook over medium heat, stirring occasionally, until the mixture just comes to a simmer. Turn off heat and let mixture cool to room temperature. Cover, put in the refrigerator, and leave for at least 8 hours (I chill it overnight), making sure that the flowers are immersed in the cream.
- Strain the cream through a fine mesh sieve. Measure out 1 1/2 cups. (You'll have a bit left over)
- Whisk the egg yolks and sugar together in a saucepan. Add the strained cream (1 1/2 cups) and the grapefruit juice.
- Cook over medium heat, stirring constantly, until the mixture just comes to a slight simmer and thickens. Don't boil.
- Pour the thickened mixture into small glasses or cups, you should have four servings.
- Refrigerate until fully chilled, or overnight.
- Garnish with a blossom or a twist of grapefruit zest if you like.
Nutrition
More creamy spring desserts
strawberry pot de crème (no bake)
Strawberry pot de crème garnished with edible flowers ~ this perfect spring dessert is made quick and easy on the stove top!
Salted Caramel Pot de Crème
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Chocolate Pot de Crème
For serious chocolate lovers there's nothing quite like a pot de creme ~ make it for someone you love!
Pumpkin Pot de Crème (with maple whipped cream!)
Pumpkin pot de crème is a velvety custard with warm spices and a dollop of maple cream, it’s the perfect make-ahead dessert for fall and Thanksgiving.
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