Lemon Pots De Creme
Indulge in the creamy, citrusy delight of Lemon Pots de Crème, a sophisticated dessert that perfectly balances luscious richness with the bright zing of fresh lemon. Made with velvety heavy cream, vibrant lemon zest, and silky egg yolks, this classic French custard is baked to perfection in a gentle water bath, ensuring an irresistibly smooth texture. Each spoonful delivers a burst of fresh lemon flavor, elegantly complemented by a hint of vanilla. Serve these chilled treats in individual ramekins, optionally topped with fluffy whipped cream and a lemon slice for an eye-catching presentation. With just 15 minutes of prep and an impressive flavor payoff, these Lemon Pots de Crème are the ideal dessert for entertaining or any special occasion. Perfectly satisfying yet light, they’re a must-try recipe for fans of citrus desserts!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 0.5 cups Granulated sugar
- 5 large Egg yolks
- 1 tablespoon Fresh lemon zest
- 0.25 cups Fresh lemon juice
- 1 teaspoon Vanilla extract
- 0.125 teaspoons Salt
- 0.5 cups (optional, for garnishing) Whipped cream
- (optional, for garnishing) Lemon slices
Instructions
Preheat your oven to 325°F (160°C). Place six 4-ounce ramekins in a large baking dish and set aside.
In a medium saucepan, combine the heavy cream, granulated sugar, and fresh lemon zest. Place the saucepan over medium heat and stir occasionally until the mixture is hot but not boiling, about 5 minutes.
In a separate medium mixing bowl, whisk together the egg yolks, lemon juice, vanilla extract, and salt until smooth.
Slowly pour the hot cream mixture into the bowl with the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Strain the mixture through a fine mesh sieve into a large bowl or measuring cup to remove any solids or zest, ensuring a smooth custard.
Carefully divide the custard evenly among the prepared ramekins.
Pour hot water into the baking dish around the ramekins, ensuring the water reaches about halfway up the sides of the ramekins to create a water bath.
Carefully transfer the baking dish to the oven and bake for 35–40 minutes, or until the edges of the custard are set but the center still jiggles slightly when shaken.
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours or up to 24 hours to allow the custard to fully set.
Before serving, optionally garnish with a dollop of whipped cream and a slice of fresh lemon for a decorative touch. Serve chilled and enjoy!
Nutrition Facts
Calories |
2356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.6 g | 243% | |
| Saturated Fat | 108.4 g | 542% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1424 mg | 475% | |
| Sodium | 500 mg | 22% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 104.9 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 135 mg | 10% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 201 mg | 4% | |
*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.
