Citrus Pot au Crème

Citrus Pot au Crème
Staff Writer
Citrus Pot au Crème
La Poubelle Bistro
Citrus Pot au Crème

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.

6
Servings
166
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  water
  • 10  strips Meyer lemon zest (from 2-3 Meyer lemons)
  • 6  Tablespoons  sugar
  • 1  Cup  heavy cream
  • 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.

Nutritional Facts

Total Fat
11g
16%
Sugar
1g
1%
Saturated Fat
4g
17%
Cholesterol
20mg
7%
Carbohydrate, by difference
15g
12%
Protein
2g
4%
Vitamin A, RAE
104µg
15%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
57mg
6%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
22µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
13mg
4%
Niacin
1mg
7%
Phosphorus, P
62mg
9%
Selenium, Se
4µg
7%
Sodium, Na
51mg
3%
Water
53g
2%