Lynda Balslev: Easy, squeezy lemon dessert

by Marie Rodriguez

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 common 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 makes use of all of the leftover 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:

3 tablespoons granulated sugar

1 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

7 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.

Make the pots de creme:

Simmer the lemon juice and sugar and in a small saucepan till syrupy and slightly reduced approximately 10 minutes. Stir inside the zest and allow stand for 15 mins.

Heat the oven to 325 tiers. Place six (6-ounce) ramekins in a deep baking dish. Bring a kettle of water to a boil and maintain warm.

Lightly whisk the egg yolks in a medium bowl.

Combine the cream, vanilla, and salt in a medium saucepan over medium warmness. Heat until almost boiling after which take away from the warmth. Slowly upload to the eggs in a consistent stream, whisking constantly to the combination. Whisk inside the lemon syrup after which strain the aggregate through a best-mesh sieve into an easy bowl.

Ladle the custard into the ramekins. Pour the recent water into the pan, halfway up the perimeters of the ramekins. Loosely cover the pan with foil and bake until the custard facilities are set however still wobbly approximately forty-five minutes. Remove the ramekins from the water bath and cool absolutely on a wire rack. Cover and sit back at the least eight hours or overnight.

Before serving, sprinkle the lemon sugar evenly over the pots de creme. Garnish with sparkling blueberries and serve chilled.

Lynda Balslev is a cookbook writer, food and travel author, and recipe developer based in the San Francisco Bay region, in which she lives along with her Danish husband, two children, a cat, and a dog. She studied cooking at Le Cordon Bleu Ecole de Cuisine in Paris and labored as a non-public chef, culinary instructor, and food writer in Switzerland and Denmark. Her favored sports include trekking, cooking dinners for her friends and circle of relatives, and making plans her next journey vacation spot.

Related Posts