Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Citrus Pot au Crème Recipe
Jul 18, 2012 @ 3:02 PM
Posted by
Daily Value: 12%
Servings: 6
Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 245Daily Value: 12%
Servings: 6
Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 19g | 30% |
| Saturated | 11g | 54% |
| Carbs | 16g | 5% |
| Fiber | 1g | 2% |
| Sugars | 13g | 0% |
| Protein | 4g | 7% |
| Cholesterol | 239mg | 80% |
| Sodium | 25mg | 1% |
| Calcium | 56mg | 6% |
| Magnesium | 5mg | 1% |
| Potassium | 67mg | 2% |
| Iron | 1mg | 3% |
| Zinc | 1mg | 3% |
| Vitamin A | 832IU | 17% |
| Vitamin C | 10mg | 16% |
| Thiamin (B1) | 0mg | 3% |
| Riboflavin (B2) | 0mg | 8% |
| Niacin (B3) | 0mg | 0% |
| Vitamin B6 | 0mg | 4% |
| Folic Acid (B9) | 28µg | 7% |
| Vitamin B12 | 0µg | 7% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 4% |
| Vitamin K | 1µg | 2% |
| Fatty acids, total monounsaturated | 6g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
La Poubelle Bistro
There's nothing quite like a silky smooth, rich pot au crème for dessert to finish off a perfect meal. This version has a delightful citrus tang that contrasts with the richness of the custard. Feel free to experiment with whatever type of citrus strikes your fancy.
See all dessert recipes.
INGREDIENTS
- 1 cup water
- 10 strips Meyer lemon zest (from 2-3 Meyer lemons)
- 6 tablespoons sugar
- 1 cup heavy cream
- 6 egg yolks
- Juice of 1 Meyer lemon
DIRECTIONS
Combine the first 3 ingredients in a saucepan and boil the mixture until reduced down to 1/3 cup. Remove from the heat and stir in the cream. Place the egg yolks in a bowl and gradually whisk the hot cream mixture into the egg yolks (this process is called tempering).
Whisk in the lemon juice and strain the custard through a sieve into a measuring cup to make for easy pouring. Pour the custard into ovenproof serving cups and place in a shallow baking dish.
Preheat the oven to 325 degrees.
Fill the baking dish with ½ inch water. Cover the serving cups with aluminum foil. Bake until set, about 45 minutes. Using tongs, carefully remove the cups from the baking dish and place a small layer of plastic wrap on top of each custard to prevent a skin from forming. Chill in the refrigerator until set, about 1 hour.
Recipe Details
Servings: 6Cuisine: Desserts
