Lemon Pot de Creme with Candied Fruit

Time & Yield

Yield: 4 Mini Pot de Creme
Time: Begin at least 9-10 hours before serving due to setting and chilling time in the refrigerator

Ingredients

CANDIED LEMON SLICES

• 1 Meyer lemon (can use normal lemons as well)

• 1 cup sugar

• 1 cup water

LEMON POTS DE CREME

• 3 Meyer lemons (can use normal lemons as well)

• 2 cups heavy whipping cream

• ½ cup sugar, divided

• Pinch fine sea salt

• 5 Egg Yolks

Recipe

LEMON POTS DE CREME

1. Preheat oven to 300 degrees F

2. Place four ramekins, jars, or custard cups in a heat-proof baking dish that fits them snugly

3. Zest and juice the lemons (3)

4. In a small saucepan, combine the cream (2 cups), lemon zest and juice, half of the sugar (¼ cup), and the salt (a pinch).

5. Slowly bring to a simmer over medium-low heat, stirring frequently.

6. Meanwhile, in a large bowl, whisk the egg yolks (5) with the remaining sugar (¼ cup).

7. When the cream mixture is just at a simmer, remove from heat.

8. Gradually pour the warm cream mixture into the egg yolks, whisking constantly. (Don't rush this step or add too much cream at one time or you will scramble the eggs!)

9. Using a fine mesh strainer or cheesecloth, strain the custard (to remove the lemon zest or any bits of cooked egg) into a pitcher or large measuring cup with a spout.

10. Bring a kettle of water to a boil

11. Pour the custard into the four ramekins or jars, making sure to distribute it evenly.

12. Add the boiling water from the kettle to the dish until it comes halfway up the sides of the jars.

13. Cover dish with foil and carefully place in the oven.

14. Bake until the custard is still jiggly in the center, 30-35 minutes. Cool on a wire rack for 30 minutes before covering and chilling in the refrigerator for at least 8 hours or overnight.

CANDIED FRUIT

1. To make candied lemon slices, slice a lemon very thinly, discarding ends and seeds.

2. Combine sugar (1 cup) with 1 cup of water in a wide saucepan and heat over medium heat, stirring to dissolve sugar.

3. Add lemon slices in a single layer and simmer until the rinds are caramelized and flesh translucent, turning once if needed, about fifteen minutes.

4. Remove slices from syrup and transfer to a wire rack set over parchment paper and allow to dry.

5. You may repeat this process with any other fruit (in the image above we used blackberries)

ASSEMBLY

1. Remove pots de creme from refrigerator 30 minutes prior to serving. Garnish each with a candied fruit

NOTES

1. We did mini mason jars as serving plates as it was at the end of a long meal and I think that was ideal, but that did mean it made the cooking times a little off so make sure to keep an eye on your pot de cremes if you know you are going to be changing the receptacles!

2. We also decided to candy a blackberry to put on top instead of a lemon wedge, which I liked because it gave it some contrast – to do that, I think most people use an egg white whipped to soft peaks and roll the blackberries in it, then roll them in the sugar but I think we just rolled the blackberries in the sugar at the time…or even just dusted the whole thing with powdered sugar haha!

Source: West of the Loop