Recipes Desserts

Citrus Pot Au Crème

Johnny Zone|

Citrus Pot Au Crème
4 (1 ratings)
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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.
Servings
6
Ingredients
  • 1 cup water
  • 10 strips meyer lemon zest (from 2-3 meyer lemons)
  • 6 tablespoon sugar
  • 1 cup heavy cream
  • 6 egg yolks
  • juice of 1 meyer lemon
Directions
  1. 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).
  2. 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.
  3. Preheat the oven to 325 degrees.
  4. 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.
 
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