Lemon Pots De Creme Recipes

LEMON POT DE CRèME

Steps:

• In a medium bowl, dissolve sugar in cream. Add lemon juice and zest. Mix well but don't beat. Mixture will gradually thicken.
• Place the lemon cream in six individual dessert dishes, like a small ramekin.
• Place ramekin's in freezer for at least 2 hours before serving. The lemon cream should but hard to the touch.
• To serve, put a dollop of the topping or whipped cream. Let stand at room temperature for a few minutes before serving.

LEMON POTS DE CRèME

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.

LEMON POTS DE CREME

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 POTS DE CRèME

Steps:

• Put a large pot of water on to boil for the water bath. Position a rack in the middle of the oven and heat the oven to 325°F. Put eight 6-oz. ramekins in a large roasting pan or baking dish with high sides.
• In a small saucepan, combine the lemon zest, juice, and 1/4 cup of the sugar. Simmer until reduced to 1/2 cup, about 15 minutes; set aside. In a medium saucepan, combine the cream, 1/4 cup of the sugar, and the vanilla seeds and pod (if you're using vanilla extract, don't add it yet) 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. Gently whisk a ladleful of the hot cream into the yolks and then whisk the yolk mixture into the saucepan with the rest of the cream. Cook slowly, stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 minutes. Stir in the reserved lemon syrup and strain immediately through cheesecloth or a fine sieve. If you're using vanilla extract, stir it in now.
• Divide the mixture among the ramekins in the roasting pan. Pull out the oven shelf, put the roasting pan on it (be sure it's stable), and pour enough boiling water into the pan so that it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of foil (simply lay the sheet on top, don't crimp the edges) and bake for 25 to 45 minutes-start checking early-until the custards are set about 1/4 inch in from the sides, the centers respond with a firm jiggle (not a wavelike motion) when you nudge the ramekins, and the centers of the custards register 150° to 155°F on an instant-read thermometer (the hole left by the thermometer will close up as the custards firm). Let the custards cool to room temperature in their water bath. Remove the custards from the bath, cover them with plastic, and refrigerate for at least 8 hours. Garnish with a dollop of sweetened whipped cream and candied zest or flowers, if you like.

LEMON POT DE CREME

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.

MILK CHOCOLATE AND LEMON POT DE CREME

Steps:

• To make the Pots de Creme: Preheat oven to 275 degrees F. In a food processor, grind sugar and zest for 1 to 2 minutes. Place the lemon sugar mixture in a pot. Add the milk and cream. Bring it to a boil. Remove the pot from the heat and add chocolate, stirring until dissolved. Place in an ice bath until chilled. Once cold add the egg yolks and lemon juice, mixing well. Strain the mixture. Portion it into ramekins and bake until set, for approximately 30 to 40 minutes. The texture will look like Jell-O in the center. Once cooked reserve in the refrigerator until ready to serve. To make the Candied Lemon: Place the zest in a pot and cover with cold water. Bring to a boil, strain and cover again with cold water. Return to a boil and repeat the process once more. Place the zest in a pot with water and sugar and simmer gently for 15 to 25 minutes or until slightly translucent. Reserve in this liquid until ready to serve. This can be made up to 4 days ahead.
• To serve Pot de Creme: Place 1 to 2 teaspoons of Candied Zest on the middle of the Pot de Creme. Cover with Milk Chocolate shavings, and serve.

LEMON AND WHITE CHOCOLATE POTS DE CREME

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 300 degrees F.
• Put the white chocolate in a medium bowl. Set aside. In a small saucepan, over low heat, add the cream and milk and heat until hot but not boiling. Pour the cream mixture over the chocolate and stir until smooth. In another medium bowl, whisk the egg yolks, sugar, lemon zest, and salt together until smooth. Slowly whisk the cream mixture into the egg mixture until smooth. Ladle the custard into 4 (4-ounce) ramekins or custard cups. Arrange the ramekins in an 8 by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set and still slightly soft in the center (custard will set as it cools). Let the ramekins cool for 30 minutes in the baking dish. Remove the ramekins from the water and refrigerate for 3 hours or up to 1 day.
• Garnish with fresh raspberries and serve.

LEMON MERINGUE POTS DE CRèME

Steps:

• Heat half-and-half to just under a boil in a heavy-bottomed saucepan or a double boiler. In a mixing bowl, combine egg yolks, 3/4 cup sugar, cornstarch and salt. Whisk well until creamy, a minute or two.
• Slowly whisk 1/2 cup of hot half-and-half into egg-sugar mixture, then add remaining half-and-half and mix well. Pour back into saucepan and cook over medium heat, whisking continuously, until custard is thick, about 5 minutes. Remove from heat and whisk in butter, lemon zest and lemon juice. Spoon custard into 6 4-ounce ramekins. Cover with plastic wrap and refrigerate for at least 2 hours, and up to several hours. (May be done even a day ahead.)
• Combine chopped pistachios with 1 tablespoon sugar. Heat oven to 350 degrees. Put egg whites in mixing bowl and add 3 remaining tablespoons sugar. Beat whites to stiff peaks. Spoon a pile of meringue onto each custard-filled ramekin, using all the meringue. Sprinkle with pistachio-sugar mixture. Bake for 10 to 15 minutes, until the tops are browned. (May be baked just before guests arrive, then kept at room temperature until time for dessert.)

LEMON POTS DE CREME

Steps:

• Preheat the oven to 325°F.
• In a mixing bowl, vigorously whisk the eggs, yolks, and sugar together.
• When the mixture is thoroughly blended, whisk in the lemon juice, then the cream.
• Pour the mixture through a fine-mesh strainer.
• Add the lemon zest.
• Pour the mixture into 8 6-oz. custard cups or ramekins.
• Place them in a baking pan and add enough hot water to come halfway up the sides of the cups.
• Cover the pan loosely with foil and bake until the custard is just set, 40 to 45 minutes. The custard should still be soft in the center when lightly shaken. (It will continue to set as it cools.).
• Remove from the baking pan and cool.

LEMON CARAMEL POTS DE CRèME

Steps:

• Position rack in the middle of oven and preheat to 325 degrees. Have ready 6 1/2-cup ramekins or pots-de-crème cups and a baking pan large enough to hold them.
• In a saucepan, bring the cream, zest and coriander seeds just to a boil. Remove from heat, cover and let stand 10 minutes.
• In a heavy saucepan, heat the sugar and a 1/4 cup water over medium heat, stirring, until sugar dissolves. Increase heat to high and boil, without stirring, until the mixture becomes deep amber, occasionally brushing down sides of pan with a wet pastry brush and swirling the pan. Carefully whisk in the cream combination. (The mixture will sputter, so be careful.) Reduce heat to low and cook, stirring, until the caramel dissolves. Remove pan from heat.
• Gently whisk together yolks, lemon juice and salt. Very slowly whisk in the hot cream mixture. Strain through a fine sieve or layers of cheesecloth. Let stand about 3 minutes, then spoon off any foam.
• Divide custard among the ramekins, cover with foil (or put lids on the cups) and place them in the baking pan. Add enough hot tap water to come halfway up the sides of ramekins. Bake until custards are just set around edges but trembling in the centers, 40 to 45 minutes for ramekins, 30 to 35 minutes for the cups.
• Remove from the oven and remove ramekins from pan. Let cool and refrigerate, loosely covered, at least 3 hours and up to 24. Serve without unmolding.