Claire Tansey shows you how to make an easy, crowd-pleasing French dessert—pots de crème.
Lemon-vanilla pots de crème
1 cup sugar
6 egg yolks
1 3/4 cups 35% cream
1 tsp vanilla
Whipped cream (optional for serving)
Raspberries (optional for serving)
1. Preheat oven to 300 F. Boil a kettle of water. Place 8 small 1/2-cup ramekins or cups into a deep roasting pan.
2. Zest 1 lemon then juice all the lemons. Whisk zest and juice well with egg, yolks, cream and vanilla. Strain the mixture through a metal sieve. Divide strained mixture among ramekins. Place roasting pan in the oven then carefully add boiling water to the roasting pan to come halfway up the sides of the ramekins.
3. Bake 35 to 45 minutes or until set, but still slightly jiggly. Let cool in the roasting pan water bath until room temperature, then chill at least 6 hours or up to 2 days. Serve with whipped cream and raspberries.
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