In my house, two food groups exist - sea food and citrus. Specifically, we eat a great deal of fish and lemon cake. My little boy requests lemon cake on almost a daily basis, I almost always give in. Every now and again, I need something else. Something new.
Doesn't this sound so freaking yummy?
Lemon Pots de Creme:
Makes 4 to 6 depending on the size of your ramekins.
1 1/2 cups heavy cream
6 large egg yolks
1/2 cup sugar
zest and juice of 2-3 lemons
pinch of salt
Preheat oven to 325F and position a rack in the center. Place your ramekins in a heavy deep pan and set aside. In a medium saucepan, bring the heavy cream to a simmer. Turn the heat off and let the cream simmer for a minutes.
In a large bowl, whisk together the egg yolks and the sugar until pale yellow. Add the lemon juice and salt and whisk until smooth.
Slowly pour the heavy cream over the egg yolk mixture, whisking well. Let stand for a couple of minutes to let any foam rise to the top, skim it off and divide the mixture among your ramekins.
Pour hot water inside the pan, making sure the water comes at least halfway up the sides of your dishes. Bake for 20 to 30 minutes.
As though 40 lbs of tomatoes isn't enough, I needed a new project.
It's early and I'm already ready for today.