Ingredients for Lemon Pots De Creme
- 4 large eggs
- Egg Yolks
- ¾ cup (150g) granulated sugar
- Zest of 2 lemons
- Fresh Lemon Juice
- Heavy Cream
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How to Make Lemon Pots De Creme
- Preheat oven to 325°F (160°C).
- In a mixing bowl, vigorously whisk together 4 large eggs, 4 large egg yolks, and ¾ cup (150g) granulated sugar until pale and thick.
- Whisk in ½ cup (120ml) freshly squeezed lemon juice, followed by 2 cups (475ml) heavy cream. Whisk until thoroughly combined.
- Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
- Stir in the zest of 2 lemons.
- Divide the custard evenly among 8 (6-ounce) ramekins or custard cups.
- Place the ramekins in a larger baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (this creates a bain-marie).
- Loosely cover the baking pan with aluminum foil.
- Bake for 40-45 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Remove from the oven and carefully remove the ramekins from the water bath.
- Let cool completely on a wire rack before chilling (optional). If chilling, allow to come back to room temperature before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
128g
Fat
94g
Carbs
12g
