Lemon Pots de Crème

Lemon Pots de Crème
Photo by Scott Phillips


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


Best Wine Deals

See More Deals

Snooth Media Network