Lemon pots de crème

Recipe: Lemon pots de crème


  • 7 ounces white chocolate, chopped
  • 3/4 cup heavy cream
  • 1/4 cup whole milk
  • 4 egg yolks
  • 1 tablespoon sugar
  • 1 1/2 teaspoons lemon zest
  • Pinch table salt
  • 1/2 cup fresh raspberries


Preheat the oven to 300 degrees F and adjust the rack to a middle position.

Chop the white chocolate in small pieces using a knife and place the chopped chocolate in a medium bowl and set aside.

In a medium bowl add the egg yolks, sugar, lemon zest and a pinch of table salt. Use a whisk to fully incorporate and combine well by whisky vigorously for 2 minutes and set aside.

In a small saucepan combine the heavy cream and whole milk and heat over low heat until just scalding but do not boil. Once the cream is scalding, pour the cream mixture over the white chocolate. Allow the cream to sit over the chocolate for 30 seconds before whisking as this will help melt the chocolate. Whisk until the chocolate is melted and silky. Now slowly whisk in the chocolate/cream mixture into the egg mixture. This needs to be done slowly to temper the eggs not allowing them to scramble. Continue to slowly whisk in the chocolate/cream mixture until fully incorporated.

Bring 2 quarts water to boil. In a large roasting pan place a dish towel on the bottom of the roasting pan. Pour the custard mixture among the 4  (4 oz) ramekins. Position the 4 ramekins in the roasting pan on top of the towel and do not allow them to touch. Next fill the roasting pan with the boiling water by using a ladle taking care to not let any water splash into the custard. Fill the roasting pan only so it reaches ½ ways up the ramekins.

Bake the custards for 20 to 25 minutes or until the centers are almost set and they still wiggle when the pan is moved. Do not over cook the custard.

Remove the ramekins from the water bath and transfer ramekins to wire rack to cool to room temperature about 1 ½ hours.

Once cooled, cover the ramekins with plastic wrap and refrigerate for 3 hours or up to 1 day.

When serving, allow the custards to come to room temperature (about 45 minutes) top with fresh raspberries and serve.

Culinary tradition: French

Recipe adapted from America’s Test Kitchen   http://www.americastestkitchen.com/

Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.

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