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RECIPE: Vanilla Bean Pot de Creme from Herbst Eatery in St. Paul

Executive Chef Ingrid Norgaard and Pastry Chef Maria Beck joined KARE 11 Saturday to share a recipe and discuss Saturday's Valentine Pop-Up event.

ST PAUL, Minn — The farm-to-table concept has been brought back to life in St. Paul.

Herbst Eatery and Farm Stand has been getting rave reviews since opening last fall and this weekend... love is in the air.

Executive Chef Ingrid Norgaard and Pastry Chef Maria Beck joined KARE 11 Saturday to share a recipe and discuss Saturday's Valentine Pop-Up event.

Herbst Eatery is located at 779 Raymond Avenue in St. Paul.

The Valentine Pop-Up is in the Farm Stand from 12 p.m. to 7 p.m. on Saturday.

It features local artists and special treats to celebrate Valentine's Day. 

Live music will be next door at Barely Brother Records.

RECIPE: Vanilla Bean Pot de Creme

3 cups heavy cream

½ tsp. Vanilla bean paste or vanilla 

8 eggs yolks

¾ c. white sugar

Directions:

Mix vanilla with cream.

Place over heat until the cream reaches almost a simmering point. 

Do not let boil!

Whisk the egg yolks with the sugar until the mixture becomes light in color and thick. 

Add the warm cream without whisking, to avoid any froth. 

Filter the mixture through a strainer.

Leave to rest, then remove any froth from the surface.

Fill six shallow ceramic dishes with the mixture and cook for 1 hour and 15 minutes at 200F. 

No water bath is needed.

Let cool to room temp, then put in cooler until fully cool.

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