Meyer Lemon Pot-au-creme

Prep:15minCook:1h 15min

If you don't have Meyer lemons, use a blend of lemon and orange. Be sure to allow for 2-3 hours of chill time. This recipe may look fussy, but you will be surprised how easy it is--but don't tell your guests!

Updated at: Thu, 17 Aug 2023 03:40:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories421.8 kcal (21%)

Total Fat35.7 g (51%)

Carbs22.1 g (9%)

Sugars21.6 g (24%)

Protein4.6 g (9%)

Sodium88.8 mg (4%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ cupsheavy cream

2 tsplemon zest

1 tsplemon juice

⅜ cupsugar

3egg yolks

large

1 tspvanilla extract

salt

Instructions

Step 1

Preheat oven to 325 F.

Step 2

In a small saucepan, combine cream and Meyer lemon zest and bring to a simmer over low heat. Remove from the stove and let cool at least 5 min.

Step 3

In a medium bowl, combine sugar and egg yolks and whisk until thickened (about 3-4 min). Gently whisk in the cream mixture. Add vanilla, lemon juice and salt. Let mixture sit for 10-15 min, then strain into four 3/4 cup custard cups or ramekins.

Step 4

Place ramekins in a baking pan (without sides touching) and add enough boiling water to reach halfway up the sides of the ramekins. Bake until firm in the center but still a wobble (45-50 min).

Step 5

Remove from the water bath and chill 2-3 hours in fridge before serving.