Fork Spoon Knife is the personal blog of Asha where she chronicles her journeys in food through stories, recipes and photographs. She can also be found doodling and sharing her experiences as below.



Pots de Crème au Beurre de Pomme avec Confit de Apple et Pistaches

Apple Butter Pots de Creme & Apple Confit

Ennui... Perhaps I should have postponed this post.. perhaps it will not really make a difference either way... Ennui... It strikes once in a while.. sometimes suddenly and with no definite reason...sometimes it is a slow build up of discontent that just eventually bursts into a low hanging black cloud.

Whenever that happens, I usually turn to something dependable and sweet, like my deep, rich, chocolate-y brownie. That always does the trick. It unlocks the deeply hidden cookie jar of wellness and restores the yang in my life..
Apple Butter Pots de Creme & Apple Confit 1

Recently when it hit, even the mere thought of tried and tested only seemed to enhance the languor. Although that did provide a just distraction. In trying to pump up the right side of my brain, I managed to, atleast, temporarily take away my attention from all the self-brooding.

I spied the jar of homemade Spiced Apple Butter, a carton of fresh eggs and the last vestiges of Winter Apples and pop when the right bulb. Pots de Creme, it was to be, and very much apple at that!! And, quite apt too.. what with me taking French classes these days.

Alors! Je fais Pots de Crème au Beurre de Pomme. J'ai confit de pomme dans cinq épices et beurre à légèrement caraméliser les fruits. Le confit augmente la saveur de pomme de la crème et rend le dessert super... :))

Apple butter custard pot

Phew!! that was an effort.. but now, my ennui has just blown away!! Complètement :D

Pots de Crème au Beurre de Pomme (Apple Butter Pots de Crème)

Apple Butter Pots de Creme & Apple Confit

Prep time: 15 min

Cook time: 30 min

Total time: 2 hours

Yield: 4 small jars


3Egg yolks
1/4 cupspiced apple butter
2 Tsugar
1.5 cupshalf and half or light cream
1/2 tspsalt
1/2 inch stickcinnamon

Cooking Directions

Whip the yolks with sugar until pale yellow in color. Add the apple butter to it and incorporate completely. Meanwhile, heat the cream with the cinnamon stick to just until it starts simmering. Remove from heat, cover and let steep for 5 minutes.

Slowly and while continuously whisking, add the warm cream to the yolk and apple mixture making sure that the eggs don't curdle. Divide the mixture into 5 shallow ramekins or 4 small jars and bake in a water bath at 325 F for 30 minutes.

Remove from the bath, bring to room temperature and then refrigerate to let the custard set completely.Top with the candied and spiced apple and nuts and serve.


  1. Le soyeux de la crème avec le fondant des pommes... parfait !
    And good to know your ennui is gone ;)

  2. A heavenly dessert! What gorgeous flavors.



  3. Wow this is so for me and looks delicious ..nice pics

  4. I believe you, these pots certainly can blow any cloud away!

  5. sometimes doing something completely new breaks up that feeling of ennui. delicious change to chocolate!

  6. C'est un dessert parfait pour chasser l'ennui! :-) How fun that you're learning French!

  7. Well good luck on the french lessons! I tried to do that some time ago but unfortunately I didn't get very far! Your apple pots looks delicious and would blow any mindspinsels away!

  8. Gorgeous post. I love the color combinations and the way you approached the food with the camera. Beautiful.

  9. Asha

    I came upon your blog through your linkedin profile. You have a great blog going on here. Love the photos. Good luck.


  10. Lovely post Asha, I hae so many egg yolks hanging around these days that I was thinking of doing something like nice pot-de-creme :-)
    La prochaine fois un post tout en français, ok? ;-)

  11. Such cute little pots to eat your lovely dessert from. That would cheer me up too.

  12. What a lovely way to end a meal. These sound truly wonderful and a bit different from standard dessert fare. This is my first visit to your blog and I've spent some time browsing through your earlier entries. I really like the food and recipes you feature here and I'll definitely be back. I hope you have a great weekend. Blessings...Mary

  13. yum! these look so perfect, I love the combination of flavours!

  14. Gorgeous, delicious, and a great use of easy-to-find seasonal ingredients! I can't wait to try this recipe as I have plenty of apples and apple butter currently on hand and in need of a delightful dessert dish in which to use them. Thanks for sharing!

  15. My mouth started watering as soon as I spotted this - yum :)

  16. Mais ou as-tu appris a parler Francais aussi bien!?
    Alors la, vraiment impressionant. Le dessert a l'air super bon! :P

  17. Can't really decide what I love most: your cute french or your apple dessert.. tous les deux!! Love them both and bravo pour ton français, c'est très bien écrit!

  18. Vanille, Sylvie, Sandra, Stephane -

    beaucoup, beaucoup merci.. vous me donner l'inspiration et la motivation!!! :))))

    I have a long way to go but the challenge of the language keeps me going.. thanks guys, for the support! :D

  19. They look like bowls of deliciousness! I am from Pondichery and I too throw in a few French phrases whenever I dare to :)
    first time on your site - All 3 dishes I've seen look super!

  20. I have been thinking about making apple curd recently and did not was wandering how the eggs would interact with the apples. I am so glad to see your post - looks like for your it worked perfectly :-). Your photos look amazing and I think the taste is wonderful too!
    Thanks for the recipe. I'll let you know when I try it.

  21. Congrats on the win, Asha! Haven't learnt French but whatever I hear and read of the language sounds so beautiful! The picture indeed looks so captivating:).

  22. Great post. I was wondering if you would like to put up a link to this apple recipe in my Food on Friday Series.


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