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.
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- 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
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.