Lemon Lime Pots De Creme
Indulge in the zesty elegance of Lemon Lime Pots De Crème, a silky, citrus-infused custard dessert that strikes the perfect balance between creamy richness and refreshing tartness. Made with freshly squeezed lemon and lime juices, fragrant citrus zests, and a touch of vanilla, this French-inspired treat is baked to perfection in a water bath for an irresistibly smooth texture. With just 15 minutes of prep, these vibrant pots de crème are an easy yet sophisticated choice for entertaining or simply treating yourself. Serve them chilled and add a dollop of whipped cream or a sprinkle of extra zest for a dazzling, flavorful finish. Perfect for citrus lovers, this dessert brightens any occasion with its tangy-sweet charm!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Heavy cream
- 0.5 cups Granulated sugar
- 5 Egg yolks
- 0.25 cups Lemon juice, freshly squeezed
- 0.25 cups Lime juice, freshly squeezed
- 1 tablespoon Lemon zest
- 1 tablespoon Lime zest
- 1 teaspoon Vanilla extract
- 1 Pinch of salt
- Whipped cream (optional, for garnish)
- Additional lemon or lime zest (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C).
In a medium saucepan over medium heat, combine the heavy cream and granulated sugar. Stir until the sugar is dissolved and the mixture is heated through but not boiling, around 5–7 minutes. Set aside to cool slightly.
In a mixing bowl, whisk together the egg yolks until pale and slightly thickened, about 2 minutes.
Slowly add the warm cream mixture to the egg yolks, whisking constantly to prevent curdling.
Stir in the lemon juice, lime juice, lemon zest, lime zest, vanilla extract, and a pinch of salt until well combined.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids.
Pour the custard into six small ramekins or custard cups, dividing evenly.
Place the ramekins in a large baking dish or roasting pan. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake in the preheated oven for 30–35 minutes, or until the pots de creme are set but still slightly jiggly in the center.
Carefully remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours or until fully chilled.
Before serving, garnish with whipped cream and additional lemon or lime zest, if desired.
Nutrition Facts
Calories |
2365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.9 g | 241% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1418 mg | 472% | |
| Sodium | 347 mg | 15% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 105.5 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 192 mg | 15% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
