Honey Lemon Pots de Creme

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Honey Lemon Pots de Creme

By Helene Dujardin

A squeeze of lemon, no matter what time of year, smells and tastes like summertime to me. Growing up in France, my mom used to make pots de crème all year long…usually vanilla or chocolate…nothing too fancy. As my own palate and skills in the kitchen began to mature, I started experimenting with more complex flavors like lavender, coffee and caramel. My favorite is still lemon with a little touch of honey, and I’m so happy to share this very simple summertime recipe with you. Even though it’s “made at home” your guests will imagine it came straight from a French bistro.

Honey Lemon Pots de Creme
Serves 6

1 1/2 cups (375ml) heavy cream
6 large egg yolks
1/3 cup honey
zest and juice of 2-3 lemons (you’ll need 1/4 cup or 60ml of juice)
pinch of salt

Preheat oven to 325Fº 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 but keep the cream warm.
In a large bowl, whisk together the egg yolks and honey for a couple of minutes. 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.

Serve with madeleines or your favorite tea cookies.

Helene Dujardin is a former pastry chef with a Masters in History. Helene moved from France to the US in 1998 with a suitcase and the family's old film camera. Photography resurfaced years later, when she quit her restaurant position and started her award winning blog Tartelette. Her photography is a blend of her passion for seasonal fresh ingredients as well as her love of travel and interest in people. Helene lives, cooks and photographs in Charleston, South Carolina.

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