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
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Henyo Judith
[email protected]This was my first time making pots de crème and they turned out great! I'm definitely going to make them again.
M Sajawal Mughal
[email protected]I would definitely recommend this recipe to anyone who loves lemon meringue pie.
MD babu Vai
[email protected]These pots de crème were amazing! I'm so glad I tried this recipe.
Alyssa Miss.dem0g0rgan
[email protected]Overall, I thought this recipe was just okay. I wouldn't make it again.
Margarita Nuñez
[email protected]I thought the recipe was a bit too complicated. I think there are easier ways to make pots de crème.
BIG SKITZ
[email protected]I had some trouble getting the meringue to brown properly. I think I might have overcooked it.
Melissa Dickerson
[email protected]These pots de crème were a bit too tart for my taste, but I think that's just a matter of personal preference. The meringue topping was delicious, though.
ariyan Rakib
[email protected]I loved the texture of these pots de crème. They were so smooth and creamy. The meringue topping was also very light and fluffy.
Sonia Dupuis
[email protected]These pots de crème were delicious! The lemon flavor was perfectly balanced with the sweetness of the meringue. I would definitely make them again.
Lubega Charles
[email protected]I've made this recipe several times and it always turns out perfect. It's a great dessert for any occasion.
R result
[email protected]This recipe was easy to follow and the results were amazing! The pots de crème were creamy and flavorful, and the meringue topping was perfectly browned. I would definitely recommend this recipe.
hasibul islam sihab
[email protected]I made these pots de crème for a dinner party and they were a huge hit! Everyone loved the combination of the creamy lemon filling and the meringue topping. I will definitely be making them again.
Lata Lata
[email protected]These lemon meringue pots de crème were a delightful treat! The texture was smooth and creamy, with a perfect balance of tart and sweet flavors. The meringue topping was light and fluffy, and added a lovely golden-brown color to the dish. I would def