Lemon Pots De Creme Recipe

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Lemon Pots De Creme Ingredients

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

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“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?”
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To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Lemon Pots De Creme

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Lemon Pots De Creme Directions

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

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Lemon Pots De Creme Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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