Lemon Pot-au-creme

4 years ago

*Recipe originally found in book: Dining for Two but I made my own changes

-2 cups heavy cream
-2 tsp lemon zest
-2 tsp lemon juice
-1/3 cup sugar
-2 tsp vanilla extract
-3 egg yolks
-lady fingers to serve

Combine the cream and zest in a pan, place the pan on the stove on low-medium heat, let it simmer for a while and then let cool. Preheat the oven to 300deg F.

In a bowl, whisk the sugar and yolks until it thickens and then slowly add in the juice and vanilla. Let it sit for a bit and then strain into custard cups (about 4). Place the cups in a baking pan and add boiling water that reaches the sides.
put them in the oven for about 45 minutes and you`ll know it`s finished when it feels firm but still squishy on the inside.
Finally remove it from the water and refridgerate for an hour. Serve with lady fingers.

it`s tart yet sweet, and firm yet soft. a great dessert for an afternoon tea :)

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