The creamy lemon puddings look and taste sophisticated but are actually quite simple to make, and they can even be prepared in advance.

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Ingredients

Pots de Creme

Garnish

Directions

  • 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.

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  • 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.

Garnish

  • 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.

*

Meyer lemons are less acidic than regular lemons, so they work well in desserts where you want a mild lemon flavor. If Meyer lemons are not available, substitute 3 tablespoons lemon juice and 1 tablespoon orange juice for the 1/4 cup Meyer lemon juice. Substitute regular lemon zest for the Meyer lemon zest.

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You can garnish the pots de creme with fresh raspberries rather than honey-glazed kumquats.

Nutrition Facts

372 calories; 20 g total fat; 200 mg cholesterol; 62 mg sodium. 47 g carbohydrates; 3 g protein;

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