Meyer Lemon Pots de Creme with Honeyed Kumquats

Preheat oven to 325°F. Place four 4-ounce pots de crème pots, ramekins, or 6-ounce custard cups in a 2-quart square baking pan; set aside.

In a small saucepan, combine sugar, lemon zest, lemon juice and salt. Slowly stir in whipping cream. Cook and stir over medium heat just until simmering. (Mixture may smell like buttermilk.)

In a medium bowl, lightly whisk egg yolks. Very gradually whisk the hot cream mixture into the egg yolks. Divide mixture among pots de crème pots.

With baking pan sitting on oven rack, carefully pour enough hot water to the baking pan to come halfway up sides of pots de crème pots. Bake in a 325° oven about 35 minutes or until edges of custards are set but centers jiggle slightly when shaken. Transfer pots de crème pots to wire racks; cool for 30 minutes. Cover and chill for 4 hours or up to 2 days before serving.

In a small skillet combine honey and thinly sliced kumquat. Cook and stir over low heat until the honey melts and kumquats soften slightly and look glazed (about 3 minutes). Cool slightly, then spoon over pot de cremes before serving, using 2 or 3 kumquat slices for each pot.