Lemon Pots de Crème

Ingredients

• Finely grated zest of 4 lemons
• ¾ cup fresh lemon juice
• ¾ cup granulated sugar
• 3-½ cups heavy cream
• ½ vanilla bean, seeds scraped and pod reserved (or 2 tsp. pure vanilla extract)
• 10 large egg yolks
• Sweetened whipped cream, for garnish
• + 1 more ingredients
• • Candied citrus peel or candied flowers, for garnish (optional)

Put a large pot of water on to boil for the water bath. Position a rack in the middle of the oven and heat the oven to 325°F. Put eight 6-oz. ramekins in a large roasting pan or baking dish with high sides. In a small saucepan, combine the lemon zest, juice, and 1/4 cup of the sugar. Simmer unti...

View full recipe at Fine Cooking