Pots de creme are an excellent do-beforehand dessert. They are great made, at least in the future earlier, so the custard has Time to cool, set, and increase in flavor. These pots de creme are redolent with lemon, and they’re a breeze to make. You could make them with either the ordinary Eureka lemons or Meyer lemons. Generally, I pick the pucker of Eureka lemons and inside the case of this creamy dessert.
The lemony tartness cuts via the rich, creamy custard as a welcome assessment. If you’re feeling extra fancy, whip the leftover egg whites into a billowy meringue to top the custards. An easy citrus sugar is a smooth garnish to this dessert and uses all of the leftovers squeezed lemons. A mixture of the finely grated lemon zest and sugar, left to dry at room temperature, provides an extra burst of citrusy flavor and a nice crunch to the creamy custards.
Begin the pots de creme one day in advance so they may kick back overnight.
- Lemon Pots de Creme with Citrus Sugar
- Active Time: half-hour
- Total Time: 1 hour and 15 minutes, plus chilling Time
- Yield: Makes 6
- Citrus Sugar:
- Three tablespoons granulated sugar
- One tablespoon finely grated lemon zest
- Pots de creme:
- Juice of 3 lemons, approximately 3-quarters cup
- Half cup granulated sugar
- Finely grated zest of three lemons
- Seven huge egg yolks
- 2. Five cups heavy cream
- Half teaspoon vanilla extract
- Pinch of sea salt
- Blueberries for garnish
- Make the sugar:
Combine the sugar and lemon zest in a small bowl and blend nicely. Spread on a parchment-lined plate or tray and let stand at room temperature for at least 1 hour to dry out. Store in a pitcher jar until use.