Salted Caramel & Apricot Pots De Creme
For the topping, I simmered down some rhubarb with fresh strawberries, sugar, a dash of water, and the husk of the vanilla bean pod that was left after I scraped it out. This made the most refreshing & tangy syrup with a wonderfully sweet but not overly so flavor that only vanilla can bring.
Ingredients
- 1 quart of cream
- 1⁄2 pound of sugar
- 4 ounces of sweet almonds
- 1 tablespoonful of caramel
- 1 teaspoonful of vanilla extract
- 4 tablespoonfuls of sherry
- 3 half inch slices of Boston Brown Bread
- 1 teaspoonful of vanilla or
- 1⁄4 of a vanilla bean or
- a teaspoonful of vanilla extract
