Baked Lemon Custard Pots

Pots de crème (poh duh KREHM) is French for baked custard. I love the sound of it. It does the dessert justice, more so than just calling them baked custard. It makes you feel like your eating something fancy and elegant. Because you are.

Pots de crème are effortless to make with an impressive outcome! Egg yolks, sugar and vanilla are whisked with warm half & half, honey and lemon zest. They take mere moments to throw together. After slow baking in a bain marie they are chilled. That’s the toughest part. Waiting for them to completely chill. So you can devour them.

They have a lighter, thinner consistency than pudding that is a pure joy to eat. So silky smooth and luscious with the sweet, distinctive taste of honey and the brightness of lemon zest in every single, savored bite. It’s like eating pure, undiluted sunshine.

Lemon Custard Pots

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 5 servings

Lemon Custard Pots

Silky smooth and luscious with the sweet, distinctive taste of honey and the brightness of lemon zest in every single bite.

Ingredients:

4 egg yolks
1/4 cup sugar
1/2 teaspoon vanilla extract
the zest of 2 lemons, just the yellow not the pith
2 cups half & half (or 1 cup each whole milk and heavy cream)
1/4 cup honey

Instructions:

  1. Preheat oven to 325 degrees F. In a large heat proof bowl whisk yolks, sugar and vanilla extract together.
  2. In a medium saucepan heat half & half, honey and lemon zest on low heat until honey melts, whisk well.
  3. Whisk a few tablespoons of half & half mixture into eggs to temper them, slowly pour the rest in, whisking the entire time.
  4. Put 5 small 1/2 cup-sized ramekins into a large baking pan making sure there is space between each one. Divide custard batter evenly between them. Put the pan in the oven and then carefully pour hot water (not boiling) in the pan until it reaches halfway up the sides of the ramekins.
  5. Bake 40-45 minutes or until custard is set in the middle. Remove from pan, cool on wire racks and chill completely before serving.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

http://www.cinnamonspiceandeverythingnice.com/lemon-honey-pots-de-creme-baked-custard/

Comments

  1. theUngourmet says

    These do indeed look like sunshine! I love the name too. Hey do you think this could be made with coconut milk instead of cream? I'm trying to cut out my dairy. Love your new header so much!!

  2. Miss Meat and Potato says

    This post just makes me smile! So beautiful and refreshing – and DELICIOUS! I can only imagine how wonderful these would look to those still in snow or cold weather right now – what a pick me up. BTW – up until last year I pronounced these POTS de CREAM. Lordie…

  3. Pegasuslegend says

    Very elegant dessert to serve at a dinner party… I love the rich color of this and different that the usual chocolate one although delicious as well! This looks awesome!

  4. Kim - Liv Life says

    Silky is the key word here. I'm a bit lemon obsessed right now (heading to the kitchen for a lemon cake baking time) and these would fit right in. Thanks for the pronunciation, I've never really been sure what was proper!

  5. Federica says

    My dear, this dessert is an irresistible temptation, so fine. Lemon flavor combined with that of honey is amazing. Great, I like ir very much. Bye, have a nice day

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