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Citrus Pot au Crème

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.

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.

Nutritional Facts
Servings6
Calories Per Serving233
Total Fat18g28%
Sugar14gN/A
Saturated10g52%
Cholesterol200mg67%
Protein3g6%
Carbs16g5%
Vitamin A215µg24%
Vitamin B120.3µg5.6%
Vitamin C10mg16%
Vitamin D1µgN/A
Vitamin E0.8mg4%
Vitamin K1µg2%
Calcium51mg5%
Fiber0.6g2.5%
Folate (food)23µgN/A
Folate equivalent (total)23µg6%
Iron0.5mg2.6%
Magnesium5mg1%
Monounsaturated6gN/A
Phosphorus79mg11%
Polyunsaturated1gN/A
Potassium63mg2%
Riboflavin (B2)0.1mg7.2%
Sodium24mg1%
Sugars, added13gN/A
Zinc0.4mg2.8%
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