Best 3 Lemon Lime Pots De Creme Recipes

LEMON LIME POTS DE CREME

Steps:

• Preheat oven to 275 degrees F.
• Peel zest from the lemon and the lime with either a vegetable peeler or a paring knife, being careful to avoid the bitter white pith.
• Bring about 2 cups of water to a boil in a small saucepan and add the zest(You are blanching the zest to make it a bit softer).
• Cook for 5 minutes.
• Meanwhile, juice the lemon and the lime.
• Discard the juiced rinds.
• Remove the peeled zest from the boiling water and place the zest in a blender(*Note: You are placing only the ZEST in the blender, NOT the water).
• Add remaining ingredients and blend on high for 5 minutes.
• Strain mixture through a fine sieve if you want a smooth texture, otherwise leave it and enjoy the super tiny bits of citrus rind in your custard.
• Fill 6 half cup ramekins 3/4 full with the custard mixture.
• Place ramekins on a baking pan and fill the pan with hot water to the level of the custard in the ramekins.
• Place the baking pan in the oven, carefully, and bake for 30-35 minutes until set.
• Remove ramekins from water bath and set on a rack to cool.
• Garnish with kiwi and/or strawberry, if desired.
• ***Please note: Based on Sheepie87's review, I want to clarify that you are not putting the blanching water in the blender, just the blanched pieces of zest(putting the hot water into the blender will certainly result in way too much liquid being present and the poor little custards will never ever set!) Also, you do not need to temper the eggs because they are blended in a cool/room temp liquid(the juices, milk and sugar mixture) and then baked(you only need to temper eggs that are going into a HOT liquid -- again, I need to emphasize that you are NOT using the hot water for anything other than blanching the zest.) Good luck and sorry for any confusion that the original wording may have caused. These really are nice light citrus custards that can be served warm or cool --- a little whipped cream and a sprig of mint and you're over the top! See the pics I posted to get an idea of the texture on the spoon and the look both cooked in the ramekin and plated. Thanks! (6/16/07).

LEMON POTS DE CREME

Steps:

• Stir together lemon juice, zest and sugar until sugar is dissolved. In a large bowl, whisk egg yolks and cream until blended. Stir in lemon juice mixture. Pour mixture into four 1/2 cup custard cups or ramekins.
• Place a rack in the insert of a large slow cooker, or crush a sheet of aluminum foil into a ring shape and place that on the bottom of the insert. Carefully place cups on the rack (if using foil, you may need to make two rings, one slightly smaller inside the other). Pour about 1 inch of hot water into the cooker, being careful not to splash water into the cups.
• Cover and cook on high for 2 hours, or until the creams are softly set and slightly jiggly in the center. Uncover and let stand for 10 minutes. Carefully remove the cups from the cooker, wearing sturdy rubber gloves so as not to burn your fingers.
• Cover and refrigerate until chilled, 2 hours, or up to 3 days, before serving.

LEMON POTS DE CREME

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.