Tuesday, April 7, 2015

Lemon Pots de Crème

Borrowed recipe from fine Cooking

DSC_6317My husband and I love custard dessert, especially Japanese style ‘purin’ but the French custard recipe from ‘fine Cooking’ sounds great and worth a try?

Very rich and creamy…10 egg yolks? Holy macaroni! That’s a lots of des oeufs! (eggs) Kidding aside, lemon somehow cuts down the strong yolkiness…what? That’s not a word?

Warning – this is not low-fat dessert! Not even close. Luckily, we had dinner guests that day.

Ingredients and Instruction for 9,  4 ounce ramekins (Print recipe here) 

Necessary equipment : 6, 6 –oz. ramekins or 9, 4 oz. ramekins, instant read thermometer, fine sieve, foil (large enough to cover the roasting pan)

  • finely grated zest of 4 lemons
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  • 3/4 cup fresh lemon juice
  • 3/4 cup granulated sugar divided in 1/4 cup each
  • 3-1/2 cups heavy  cream
  • 1/2 vanilla bean, seeds scraped and pod reserved (or 2 teaspoons pure vanilla extract)
    DSC_6293
  • 10 large egg yolks
  • Sweetened whipped cream for garnish (optional)
  1. Getting ready - Position a rack in the middle of the oven. Place ramekins in a large roasting pan or baking dish with high sides.
  2. In a small saucepan, combine the lemon zest, lemon juice and 1/4 cup of the sugar. simmer until reduced to 1/2 cup, about 15 minutes. Set aside.
  3. In a medium saucepan, combine the cream, 1/4 cup of the sugar and the vanilla seed and pod (if you’re using vanilla extract, do not add it yet) and bring to just below boiling. Remove from heat. Set aside.
  4. Heat oven to 325F. Boil a large pot (kettle is easier to use) of water for water bath. In a medium bowl, beat the egg yolks with last 1/4 cup of the sugar until smooth. Gently whisk a ladleful of the hot cream (step #3) into the yolks. Pour this yolk mixture back into the pot of cream mixture and whisk.
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  5. Cook slowly, stirring constantly at low heat until the mixture reaches 170F on an instant- read thermometer, 3 to 4 minutes. Stir in the reserved lemon syrup (step #2) and strain immediately through a fine sieve. If you’re using vanilla extract, stir it in at this point.DSC_6302
  6. Divide the mixture among the ramekins in the roasting pan. put on the oven rack then pour enough boiling water into the pan so that it comes halfway up the sides of the ramekins. Loosely cover with foil on top. Bake for 25 to 45 minutes until the custard is set but the center responds with a firm jiggle when you nudge the ramekins, and the center of the custards register 150F to 155F on an instant-read thermometer. DSC_6304DSC_6313
  7. Let custard cool to to room temperature in their water bath. Remove the custard from the bath, cover them with plastic and refrigerate for at least 2 hours. Garnish with a dollop of sweetened whipped cream and maybe some fruits. Bon appétit!
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Last week in our kitchen…Rats! I forgot to take the just-out-of-the-oven picture…the no-knead French Baguette recipe from Color your recipes we liked!  IMG_3293

April 2nd of Today’s TAPAS Instagram post was Pon–de-ring, the best selling donuts at Mister Donuts. On this day in 1971, 1st. Misudo (nickname for Mister Donuts) was opened in Osaka Japan. #todaystapasIMG_3306

My husband  and I can’t wait to have the real thing soon!

16 comments:

  1. What a beautiful batch of vanilla creams! Typically French. I often do such creams with matcha too (I mean a similar method, ratio of liquids vs yolks, etc.) and chocolate... it always works. Your raspberry and mint decoration makes it look particularly sophisticated (and makes me hungry too!!!).
    Congratulations on the baguette! It looks very impressive.
    Talking about Osaka... I have read today that Osaka's airport is the only one in the world which hasn't lost a single luggage since its opening (1994). Impressive, even for someone who has been to Japan several times!

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    1. Thank you Sissi for your kind comment. Wow! Since 1994? Indeed, quite impressive record!

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  2. Everything here looks and sounds so good! I am so happy to see a post from you, and I wanted to thank you so much for all your kind comments on my blog posts. I, like yourself, have been pausing the Thirsty for videos, as I find they are fast, too...and I love the music they use. :)

    Getting back to your post here, I also love custard (and pudding, too), for dessert, even though I hardly ever eat dessert. Interesting that you are posting about a lemon custard, because I bought a lemon Activia yogurt just today and have never tried that flavour yet! :)

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    1. Thank you Linda. I tried several recipes from 'Thirsty for...' I enjoyed them all. Very clever concept, catchy and fun!

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  3. The lemon pots de crème look beautiful...and yes, very rich...egg yolks and heavy cream, but I can imagine how delicious they must be with fresh fruits...
    I see the French baguette, and glad that you both enjoyed it...
    Have a great week :)

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    1. Hi Juliana, Thanks again for your French baguette recipe. My next bread project, chia milk bread! looks soft and moist. Thanks for your comment.

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  4. Tangy, sweet and creamy...your lemon pots de creme look so perfect!

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    1. Thank you Angie! I'm going to order einkorn flour via Amazon this week!

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  5. I love citrus flavor in sweets! Your pots look so tasty!

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    1. Thank you Katerina! Greek doughnuts sounds pretty good! I must walk a extra mile before making that.

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  6. こんばんは。 美味しそうなプリンですね。 いつも羨ましい限りです。今、日本ではドーナツ戦争が始まりそうです。 コンビニ大手が一斉にドーナツを売り出し始めました。ミスタードーナツは高級品を新たに売り出して対抗してます。 そこに、アメリカから、高級ドーナツチェンが上陸との事です。

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    1. 斉藤さん、ブログに寄ってくださって、ありがとうございます。 面白い情報をありがとうございます。コンビニのドーナッツどうなのかな?日本に行く楽しみが増えました。 一般に太るようなものが好きで困ります。 

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  7. Well, you made me feel so hungry! Thanks for sharing. Dropping by from Linda's blog.

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    1. Thank you Joy! Thank you for your visit.

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  8. wow! These lemon pots looks delicious! I love the citrus flavor! Perfect dessert!

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    1. Thank you Marcela. I would like to have your 'kale, apple pomegranate tart' today...really awesome looking!

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