Lemon And White Chocolate Pots De Creme
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Set aside
2
Put an oven rack in the center of the oven
3
Preheat the oven to 300 degrees F
4
Put the white chocolate in a medium bowl
5
In a small saucepan, over low heat, add the cream and milk and heat until hot but not boiling
6
Pour the cream mixture over the chocolate and stir until smooth
7
In another medium bowl, whisk the egg yolks, sugar, lemon zest, and salt together until smooth
8
Slowly whisk the cream mixture into the egg mixture until smooth
9
Ladle the custard into 4 (4-ounce) ramekins or custard cups
10
Arrange the ramekins in an 8 by 8-inch square baking dish
11
Pour enough hot water in the baking dish to come halfway up the sides of the ramekins
12
Bake for 30 minutes until the custard is almost set and still slightly soft in the center (custard will set as it cools)
13
Let the ramekins cool for 30 minutes in the baking dish
14
Remove the ramekins from the water and refrigerate for 3 hours or up to 1 day
15
Garnish with fresh raspberries and serve