LEMON POTS DE CRèME
Get the recipe for Lemon Pots de Crème.
Provided by Samantha Seneviratne
Time 4h50m
Number Of Ingredients 7
Steps:
- Set 4 (4 oz.) ramekins in a large baking pan. Bring a kettle of water to boil. Heat the oven to 325°F.
- Combine the egg yolks, lemon zest, and 1/4 cup of the sugar in a medium bowl. Combine the milk, cream, salt, and remaining sugar in a small saucepan and bring to a simmer. Slowly and gradually whisk the warm cream mixture into the egg yolk mixture. Divide among the ramekins.
- Set the baking pan in the oven. Pour boiling water into the baking pan until it reaches halfway up the sides of the ramekins. Cover the pan with foil.
- Bake the custards until they are set around the edges but still jiggle a bit in the center, about 25 to 30 minutes. Remove the pan from the oven and let cool to room temperature, then transfer the ramekins to the fridge to chill for at least 4 hours. To serve, top with whipped cream and blueberries if desired.
Nutrition Facts : Calories 370 kcal, Carbohydrate 335 g, Cholesterol 335 mg, Protein 7 g, SaturatedFat 14 g, Sodium 125 mg, Sugar 30 g, Fat 25 g, UnsaturatedFat 0 g
LEMON POTS DE CREME
Make ahead, silky Lemon Pots de Creme are the ideal light and refreshing dessert while still luxuriously creamy and insistently lemony! A must dessert this spring or summer or Easter!
Provided by Jen
Time 1h25m
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Begin boiling a large pot of water that will be used in your water bath. Place 6 4 oz. ramekins in a large roasting pan or baking dish with high sides.
- In a small saucepan, combine the lemon zest, lemon juice, and 1/4 cup of the sugar. Simmer until reduced to 1/2 cup, about 10-15 minutes; set aside.
- Meanwhile, in a large saucepan, combine the cream and 1/4 cup of the sugar, and bring to just below boiling. Remove from the heat.
- In a medium bowl, beat the egg yolks with the remaining 1/4 cup sugar until smooth. Slowly whisk a ladleful of the hot cream into the yolks to temper then slowly/ gradually whisk the yolk mixture into the saucepan with the rest of the cream. Cook (still off heat) stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 minutes until its thick.
- Stir in the reserved lemon syrup and vanilla extract. Strain immediately through cheesecloth or a fine sieve then divide the mixture evenly between the ramekins. (I strain mine into a very large pouring measuring cup so I can pour directly after straining - you could also use a pitcher.)
- Pour enough prepared boiling water into the roasting pan around the ramekins so it reaches halfway up the sides of the ramekins. Lay a long sheet of foil over the ramekins (no need to crimp edges) and bake 30-45 minutes - until the custards are set about ¼ inch from the sides but the center still jiggles. The center of the custards should register 150° to 155°F on an instant-read thermometer.
- Remove custards from oven and let them cool IN their water bath to room temperature. Remove from water bath, cover with plastic and refrigerate at least 8 hours, best if 24.
- Garnish with whipped cream and plenty of berries.
LEMON LAVENDER POTS DE CREME
Lemon Lavender Pots de Creme - an elegant baked custard with lemon and a hint of lavender. Resist the urge to add a lot of lavender, your pots de creme will taste like soap.
Provided by bakedbree
Categories desserts
Time 2h40m
Number Of Ingredients 7
Steps:
- In a saucepan gently bring the cream, lemon peel, and dried lavender to a simmer.
- Take the cream off of the heat and let stand for 10 minutes.
- Beat the egg yolks in a large bowl. Beat until they are light and lemon colored. Add in the sugar, salt, and vanilla. Pour the cream through a strainer. Pour 1/4 cup of the warm cream mixture into the egg mixture. Slowly add the rest of the cream and whisk well. Whisk in 1 tablespoon lemon juice. Pour the mixture into a large measuring cup, it makes it easier to pour into the ramekins.
- Put 6 ramekins or souffle cups in a large roasting pan. Pour the pots de creme mixture into the ramekins and pour boiling water halfway up the sides. Cover the pan with tin foil and bake in 350 degree oven for 20 to 25 minutes.
- Remove the ramekins from the pan and let cool for 30 minutes. Cover them and chill in the refrigerator for at least 2 hours or overnight.
- I garnished my pots de creme with some additional dried lavender.
Nutrition Facts : Calories 414 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 275 milligrams cholesterol, Fat 33 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 98 milligrams sodium, Sugar 24 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
POTS DE CREME
Provided by Ree Drummond : Food Network
Time 20m
Yield 6 to 10 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
LEMON POT DE CREME
If you've got a lemon-lover to cook for, this is perfect. No baking required. Cooling time is cook time.
Provided by sugarpea
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place butter, sugar, lemon juice and 3 egg yolks in a double boiler; stir constantly with a stainless steel whisk or wooden spatula over medium heat until pudding turns very thick (if you drop some of the mixture onto the rest of the pudding in the pan it will form an unmoving ribbon on the surface); DON'T let mixture boil.
- Pour pudding into a bowl; stir in lemon zest and let it cool by placing the bottom of the bowl in cool water.
- Beat the egg white with a pinch of salt until stiff and glossy; gently fold into pudding and fill 4 pot de creme pots; place plastic wrap on surface of pudding in each cup and refrigerate until chilled.
- For an optional garnish, pipe a small rosette of whipped cream in the center of each pot and encircle the rosette with chopped pistachio nuts.
Nutrition Facts : Calories 264.4, Fat 17.7, SaturatedFat 10.2, Cholesterol 185.4, Sodium 62.1, Carbohydrate 25.2, Fiber 0.1, Sugar 23.6, Protein 3
POTS DE CREME
Looking for an easy recipe to make for your sweetheart? Served in pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening.-Connie Dreyfoos, Cincinnati, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.
Nutrition Facts :
LEMON POTS DE CREME
Make and share this Lemon Pots De Creme recipe from Food.com.
Provided by Brookelynne26
Categories Dessert
Time 4h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Stir together lemon juice, zest and sugar until sugar is dissolved. In a large bowl, whisk egg yolks and cream until blended. Stir in lemon juice mixture. Pour mixture into four 1/2 cup custard cups or ramekins.
- Place a rack in the insert of a large slow cooker, or crush a sheet of aluminum foil into a ring shape and place that on the bottom of the insert. Carefully place cups on the rack (if using foil, you may need to make two rings, one slightly smaller inside the other). Pour about 1 inch of hot water into the cooker, being careful not to splash water into the cups.
- Cover and cook on high for 2 hours, or until the creams are softly set and slightly jiggly in the center. Uncover and let stand for 10 minutes. Carefully remove the cups from the cooker, wearing sturdy rubber gloves so as not to burn your fingers.
- Cover and refrigerate until chilled, 2 hours, or up to 3 days, before serving.
Nutrition Facts : Calories 361.4, Fat 26.6, SaturatedFat 15.3, Cholesterol 266, Sodium 31.2, Carbohydrate 28.7, Fiber 0.1, Sugar 25.6, Protein 4
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- Preheat oven to 300ºF. Begin boiling water in a tea kettle (or in a small pot).Use a microplane grater to zest the lemon. Take care to only remove the zest, and not the white pith.Add cream and milk to a pot and heat over medium heat. Bring to a boil and remove from heat.Add the lavender. Cover the pot and set aside to steep. Steep for at least 30 minutes (or overnight). For a longer steep, move cream to the fridge.
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