Side Pannel
Lemon Pots De Creme
Ingredients List
- 2 md Lemons
- 2/3 c Sugar
- 1 Egg
- 4 Egg yolks
- 1 1/4 c Heavy cream
- 5 ts Confectioners' sugar
- 6 Candied violets (optional)
Directions
PREPARATION AND COOKING: Heat oven to 325F. Grate 1 teaspoon lemon zest.
Squeeze 1/2 cup lemon juice. Whisk in sugar, egg, and yolks, then whisk in
cream until sugar dissolves. Pass mixture through a strainer; stir in zest.
Put six 1/2-cup pots de creme or souffle dishes in a deep baking dish.
Divide the lemon mixture evenly between the pots. Put dish in the oven and
pour in hot tap water to come within 1/2 inch of the top of the pots. Bake,
uncovered until the custards are just set in the centers, 35 to 40 minutes.
Carefully remove pots from the water and set aside to cool completely.
SERVING: Dust surface of custard with confectioners' sugar and garnish
with candied violet.
Makes 6 servings.
Squeeze 1/2 cup lemon juice. Whisk in sugar, egg, and yolks, then whisk in
cream until sugar dissolves. Pass mixture through a strainer; stir in zest.
Put six 1/2-cup pots de creme or souffle dishes in a deep baking dish.
Divide the lemon mixture evenly between the pots. Put dish in the oven and
pour in hot tap water to come within 1/2 inch of the top of the pots. Bake,
uncovered until the custards are just set in the centers, 35 to 40 minutes.
Carefully remove pots from the water and set aside to cool completely.
SERVING: Dust surface of custard with confectioners' sugar and garnish
with candied violet.
Makes 6 servings.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
