Meyer Lemon Pot de crème - 8/9/08
Pot de crème (pot of cream) is a classic French dessert. It is a simple rich custard baked then chilled custard served in small ramekins. The traditional flavor are vanilla and Chocolate but you will definitely will find a large array of flavors such as lemon, coffee, brandy, caramel, ginger, espresso, etc...
I decided to flavor my pot de crème with Meyer Lemon. Meyer Lemon is a cross between a true lemon with either a mandarin or and orange. The Myer lemon turns golden when ripe and it is much large than a regular lemon. It became popular as a food item in the United States after being rediscovered by chefs, such as Alice Waters at Chez Panisse, during the California Cuisine revolution.
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The pot de crème is also very good with a biscotti on the side.
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It is also very good with fruits puree. Here I just added a few raspberries for color. |
Here I am serving the pot de crème with candied kumquats.
Preparation work..
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Cream, milk, sugar, eggs and lemon zest are used for this recipe. |
Cream., milk, and sugar are mixed.
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Lemon zests are added. |
I am bringing the whole mixture to a boil.
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Once the mixture is hot I remove it from the heat. Egg yolks are beaten. |
Slowly the hot mixture is poured into the egg yolks so that it would not cook the eggs. |
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I am pouring the mixture into small ramekins. |
Hot water poured inside the tray to create steam and the whole thing will be covered in foil and then it will go in the oven for about 30/40 minutes |
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Freshly out of the oven |
All the pots de crème is now on a cooling rack for a while and then it will be refrigerated. |
