LEMON MERINGUE POTS DE CRèME
Steps:
- Heat half-and-half to just under a boil in a heavy-bottomed saucepan or a double boiler. In a mixing bowl, combine egg yolks, 3/4 cup sugar, cornstarch and salt. Whisk well until creamy, a minute or two.
- Slowly whisk 1/2 cup of hot half-and-half into egg-sugar mixture, then add remaining half-and-half and mix well. Pour back into saucepan and cook over medium heat, whisking continuously, until custard is thick, about 5 minutes. Remove from heat and whisk in butter, lemon zest and lemon juice. Spoon custard into 6 4-ounce ramekins. Cover with plastic wrap and refrigerate for at least 2 hours, and up to several hours. (May be done even a day ahead.)
- Combine chopped pistachios with 1 tablespoon sugar. Heat oven to 350 degrees. Put egg whites in mixing bowl and add 3 remaining tablespoons sugar. Beat whites to stiff peaks. Spoon a pile of meringue onto each custard-filled ramekin, using all the meringue. Sprinkle with pistachio-sugar mixture. Bake for 10 to 15 minutes, until the tops are browned. (May be baked just before guests arrive, then kept at room temperature until time for dessert.)
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 17 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 130 milligrams, Sugar 38 grams, TransFat 0 grams
LEMON POTS DE CREME
This is a rich custard that is lightened by the fresh taste of lemon. From Fields of Greens. They are best served warm from the oven but can be served at room temp. They can also be refrigerated, if necessary, but give them plenty of time to return to room temperature before serving.
Provided by cookiedog
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 325°F.
- In a mixing bowl, vigorously whisk the eggs, yolks, and sugar together.
- When the mixture is thoroughly blended, whisk in the lemon juice, then the cream.
- Pour the mixture through a fine-mesh strainer.
- Add the lemon zest.
- Pour the mixture into 8 6-oz. custard cups or ramekins.
- Place them in a baking pan and add enough hot water to come halfway up the sides of the cups.
- Cover the pan loosely with foil and bake until the custard is just set, 40 to 45 minutes. The custard should still be soft in the center when lightly shaken. (It will continue to set as it cools.).
- Remove from the baking pan and cool.
Nutrition Facts : Calories 452.9, Fat 32.8, SaturatedFat 19, Cholesterol 343.6, Sodium 53.4, Carbohydrate 36.6, Fiber 0.1, Sugar 32.2, Protein 5.6
LEMON CARAMEL POTS DE CRèME
Steps:
- Position rack in the middle of oven and preheat to 325 degrees. Have ready 6 1/2-cup ramekins or pots-de-crème cups and a baking pan large enough to hold them.
- In a saucepan, bring the cream, zest and coriander seeds just to a boil. Remove from heat, cover and let stand 10 minutes.
- In a heavy saucepan, heat the sugar and a 1/4 cup water over medium heat, stirring, until sugar dissolves. Increase heat to high and boil, without stirring, until the mixture becomes deep amber, occasionally brushing down sides of pan with a wet pastry brush and swirling the pan. Carefully whisk in the cream combination. (The mixture will sputter, so be careful.) Reduce heat to low and cook, stirring, until the caramel dissolves. Remove pan from heat.
- Gently whisk together yolks, lemon juice and salt. Very slowly whisk in the hot cream mixture. Strain through a fine sieve or layers of cheesecloth. Let stand about 3 minutes, then spoon off any foam.
- Divide custard among the ramekins, cover with foil (or put lids on the cups) and place them in the baking pan. Add enough hot tap water to come halfway up the sides of ramekins. Bake until custards are just set around edges but trembling in the centers, 40 to 45 minutes for ramekins, 30 to 35 minutes for the cups.
- Remove from the oven and remove ramekins from pan. Let cool and refrigerate, loosely covered, at least 3 hours and up to 24. Serve without unmolding.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 27 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 15 grams, Sodium 80 milligrams, Sugar 27 grams
MILK CHOCOLATE AND LEMON POT DE CREME
Provided by Food Network
Categories dessert
Time 1h35m
Yield 4 to 8 portions
Number Of Ingredients 12
Steps:
- To make the Pots de Creme: Preheat oven to 275 degrees F. In a food processor, grind sugar and zest for 1 to 2 minutes. Place the lemon sugar mixture in a pot. Add the milk and cream. Bring it to a boil. Remove the pot from the heat and add chocolate, stirring until dissolved. Place in an ice bath until chilled. Once cold add the egg yolks and lemon juice, mixing well. Strain the mixture. Portion it into ramekins and bake until set, for approximately 30 to 40 minutes. The texture will look like Jell-O in the center. Once cooked reserve in the refrigerator until ready to serve. To make the Candied Lemon: Place the zest in a pot and cover with cold water. Bring to a boil, strain and cover again with cold water. Return to a boil and repeat the process once more. Place the zest in a pot with water and sugar and simmer gently for 15 to 25 minutes or until slightly translucent. Reserve in this liquid until ready to serve. This can be made up to 4 days ahead.
- To serve Pot de Creme: Place 1 to 2 teaspoons of Candied Zest on the middle of the Pot de Creme. Cover with Milk Chocolate shavings, and serve.
LEMON AND WHITE CHOCOLATE POTS DE CREME
Provided by Giada De Laurentiis
Categories dessert
Time 4h6m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 300 degrees F.
- Put the white chocolate in a medium bowl. Set aside. In a small saucepan, over low heat, add the cream and milk and heat until hot but not boiling. Pour the cream mixture over the chocolate and stir until smooth. In another medium bowl, whisk the egg yolks, sugar, lemon zest, and salt together until smooth. Slowly whisk the cream mixture into the egg mixture until smooth. Ladle the custard into 4 (4-ounce) ramekins or custard cups. Arrange the ramekins in an 8 by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set and still slightly soft in the center (custard will set as it cools). Let the ramekins cool for 30 minutes in the baking dish. Remove the ramekins from the water and refrigerate for 3 hours or up to 1 day.
- Garnish with fresh raspberries and serve.
LEMON POT DE CREME
If you've got a lemon-lover to cook for, this is perfect. No baking required. Cooling time is cook time.
Provided by sugarpea
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place butter, sugar, lemon juice and 3 egg yolks in a double boiler; stir constantly with a stainless steel whisk or wooden spatula over medium heat until pudding turns very thick (if you drop some of the mixture onto the rest of the pudding in the pan it will form an unmoving ribbon on the surface); DON'T let mixture boil.
- Pour pudding into a bowl; stir in lemon zest and let it cool by placing the bottom of the bowl in cool water.
- Beat the egg white with a pinch of salt until stiff and glossy; gently fold into pudding and fill 4 pot de creme pots; place plastic wrap on surface of pudding in each cup and refrigerate until chilled.
- For an optional garnish, pipe a small rosette of whipped cream in the center of each pot and encircle the rosette with chopped pistachio nuts.
Nutrition Facts : Calories 264.4, Fat 17.7, SaturatedFat 10.2, Cholesterol 185.4, Sodium 62.1, Carbohydrate 25.2, Fiber 0.1, Sugar 23.6, Protein 3
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LEMON POTS DE CRèME RECIPE - REAL SIMPLE
From realsimple.com
4.7/5 (23)Total Time 4 hrs 50 minsCholesterol 335mg 112%Calories 370 per serving
- Set 4 (4 oz.) ramekins in a large baking pan. Bring a kettle of water to boil. Heat the oven to 325°F.
- Combine the egg yolks, lemon zest, and 1/4 cup of the sugar in a medium bowl. Combine the milk, cream, salt, and remaining sugar in a small saucepan and bring to a simmer. Slowly and gradually whisk the warm cream mixture into the egg yolk mixture. Divide among the ramekins.
- Set the baking pan in the oven. Pour boiling water into the baking pan until it reaches halfway up the sides of the ramekins. Cover the pan with foil.
- Bake the custards until they are set around the edges but still jiggle a bit in the center, about 25 to 30 minutes. Remove the pan from the oven and let cool to room temperature, then transfer the ramekins to the fridge to chill for at least 4 hours. To serve, top with whipped cream and blueberries, if desired.
LEMON POT DE CRèME - HOT ROD'S RECIPES
From hotrodsrecipes.com
4/5 (6)Total Time 2 hrs 15 minsCategory DessertCalories 550 per serving
- In a medium bowl, dissolve sugar in cream. Add lemon juice and zest. Mix well but don't beat. Mixture will gradually thicken.
- Place ramekin's in freezer for at least 2 hours before serving. The lemon cream should but hard to the touch.
- To serve, put a dollop of the topping or whipped cream. Let stand at room temperature for a few minutes before serving.
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