2 medium lemons
2/3 cup sugar
1 egg
4 egg yolks
1 1/4 cup heavy cream
5 tsp confectioners' sugar
6 candied violets (optional)
A Recipe for
Lemon Pots De Creme
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
This Recipe for Lemon Pots De Creme is one of thousands in the Recipes-to-go Fruit Cookbook.
He who lives by the sword eats with bloody hands. |
| Anonymous |
If you enjoy this Lemon Pots De Creme Recipe - you should enjoy the recipe collections you can find on the websites below:
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
This is a recipe for Lemon Pots De Creme from the recipe cookbook of Recipes-to-go (Fruit)
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Food Tip |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
He was a very valiant man who first adventured on eating oysters. |
| James I |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
PREPARATION AND COOKING: Heat oven to 325F. Grate 1 teaspoon lemon
zest. Squeeze 1/2 cup lemon juice. Whisk in sugar, egg, and yolks,
then whisk in cream until sugar dissolves. Pass mixture through a
strainer; stir in zest.
Put six 1/2-cup pots de creme or souffle dishes in a deep baking dish.
Divide the lemon mixture evenly between the pots. Put dish in the
oven and pour in hot tap water to come within 1/2 inch of the top of
the pots. Bake, uncovered until the custards are just set in the
centers, 35 to 40 minutes. Carefully remove pots from the water and
set aside to cool completely.
SERVING: Dust surface of custard with confectioners' sugar and
garnish with candied violet.
Makes 6 servings.
[COOKS; Jan/Feb 1989] Posted by Fred Peters.
Serves: 6
Lemon Pots De Creme Recipe brought to you by Recipes To-Go