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Lemon pot de crème
Preparation info
- Makes
8 pots
- Difficulty
Easy
Appears in
Published 2008
There are easier recipes for this favourite French dessert, but I have never discovered one with silkier texture or greater depth of flavour. The key is to bake them till just set. If you overdo it the dessert will not be ruined but it will be more custardy.
Ingredients
- finely grated zest of
4 180 ml 175 g
Method
Heat the oven to 160°C using the conventional (non-fan) setting (cooks the custards better and does not blow the foil round the oven like a kite). Put the ramekins in a roasting dish and put on the kettle so you have boiling water to hand.
Make a lemon syrup by combining zest, juice and about one-third of the sugar. Simmer for about 15 minutes till reduced to about 120ml. Set aside.