Lemon Pots de Creme
Serves 6
Simple and yet so elegant. I like to serve them ice cold with a few berries scattered over top.
6 TBS raspberry preserves
480ml double cream (2 cups heavy cream)
1/2 vanilla bean
6 egg yolks
the peel and juice of one lemon (reserve the juice)
95g caster sugar (1/2 cup fine granulated sugar)
icing sugar to dust
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready 6 ramekins or small souflee dishes, and a roasting tin large enough to place them in with a bit of space between. Boil the kettle. Spoon 1 TBS of raspberry jam into the bottom of each ramekin. Place them into a large roasting tin.
Beat the egg yolks with an electric whisk until they are light and lemony coloured. Whisk in the sugar, 1 TBS of the lemon juice and a pinch of salt. Strain the cream into a clean bowl and then slowly whisk it into the egg/sugar mixture, taking care to temper it with a bit of the warm cream first so that you don’t end up with scrambled eggs. Make sure all are whisked well together. Boil the kettle.
Pour the egg custard into a large measuring cup and then divide the custard between the prepared ramekins, carefully pouring it over top of the jam, taking as much care as possible not to mix the two together. Pour boiling water into the roasting tin to come up halfway up the sides of the ramekins. Cover the tin with foil and then bake in the preheated oven for 20 to 25 minutes, until lightly set.
Remove from the pan and let them sit for half an hour before placing them into the refrigerator to chill for at least 2 hours, or overnight.
When ready to serve top each with a few raspberries and a light dusting of icing sugar. Enjoy!
Happy Mother’s Day to all of you beautiful North American ladies out there. Hope you are cherished and celebrated for just who you are! Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2018/05/lemon-pots-de-creme.html
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