Lemon Pots de Crème

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So, these were fantastic. I made 2 versions. One just as it is listed below, and one with only 1/2 cup sugar and 50% half and half and 50% cream. You can easily go with only 1/2 cup of sugar, but if you don’t use all cream, it’s not as thick.

Lemon Pots de Crème

By Martin Courtman Fine Cooking Issue 56

Ingredients

  • Finely grated zest of 4 lemons
  • 3/4 cup fresh lemon juice  
  • 3/4 cup granulated sugar 1/2 cup is fine
  • 3-1/2 cups heavy cream
  • 1/2 vanilla bean, seeds scraped and pod reserved (or 2 tsp. pure vanilla extract)
  • 10 large egg yolks
  • Sweetened whipped cream, for garnish

Essentially, you boil the lemon juice, lemon zest, and  1/4 cup of sugar until it’s reduced to about half cup (15 minutes or so). Then, you bring the cream and part of the sugar nearly to a boil, then temper it with the eggs that were beaten with some of the sugar, and then combine it back together and cook to 170. Then you add the lemon stuff and strain it immediately into a cup. Then, you pour it into 8 6-oz ramekins. You bake this in a water bath that goes up half way up the ramekins, and then test the middle of the custard until it is 155 degrees. Chill at least 8 hours.

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