Citrus Pot au Crème

Staff Writer
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.

6
Servings
233
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
  • 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

Total Fat
18g
28%
Sugar
14g
N/A
Saturated Fat
10g
52%
Cholesterol
200mg
67%
Protein
3g
6%
Carbs
16g
5%
Vitamin A
215µg
24%
Vitamin B12
0.3µg
5.6%
Vitamin C
10mg
16%
Vitamin D
1µg
N/A
Vitamin E
0.8mg
4%
Vitamin K
1µg
2%
Calcium
51mg
5%
Fiber
0.6g
2.5%
Folate (food)
23µg
N/A
Folate equivalent (total)
23µg
6%
Iron
0.5mg
2.6%
Magnesium
5mg
1%
Monounsaturated
6g
N/A
Phosphorus
79mg
11%
Polyunsaturated
1g
N/A
Potassium
63mg
2%
Riboflavin (B2)
0.1mg
7.2%
Sodium
24mg
1%
Sugars, added
13g
N/A
Zinc
0.4mg
2.8%

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