Full disclosure, I made and shared this recipe originally on the blog back in 2011. The photos were honestly so bad I just had to update it. Truth be told, I’ve been trying to go back and get better at sharing old posts and even updating posts that need a little love. Some of my older posts have decent photos and I spend time updating the copy. While others need a lot of help – like this original post. I’m so glad I updated this one though. Pot de creme is a really easy French dessert that sounds difficult but it’s far from it. These lemon and white chocolate pots de creme are seriously the perfect dessert to serve at a dinner party or just on a regular ol’ day.
At first when I heard the words “pots de creme” I immediately balked at being able to recreate them. Admittedly, I was wrong. When I first made these back in 2011, I remember making them multiple times and even playing with the flavors a bit. That’s the beauty of making these little yummy custards: you don’t have to stick to lemon and white chocolate. It’s really easy to switch out the flavors to your preference.
You can try milk chocolate, vanilla bean or even salted caramel if you’re feeling extra fancy. Make these for friends and I guarantee they’ll be impressed. GUARANTEE.
Lemon and white chocolate pots de creme – your favorite dessert
The literal meaning of pots de creme is “pot of cream” or “pot of custard”. I guess you don’t really need an advanced French class to guess that. The texture of this French custard is a little different from something like flan. Honestly, flan is not my favorite because of the texture. But hey, if flan is your thing – give it a try. I’ll stick to my lemon and white chocolate pots de creme.
As I mentioned, these little yummy custards are crazy easy – the name just makes it seem like they’re not. It’s a combination of milk, cream, eggs, egg yolks and whatever you’re using as flavor.
This recipe originated from Giada De Laurentiis and even though I didn’t shy too far away from the original recipe, I did add my own little something to it. Can you guess what it was?
I’ll just tell you: bourbon (obviously).
Enough talking. Please go make these. Before you do, scroll down to see one of the photos from when I first shared this recipe. I thought about completely getting rid of it but…growth. Yikes.
Ingredients
- 2 (3 1/2-ounce) white chocolate bars, chopped into 1/4-inch pieces
- 3/4 cup heavy cream
- 1/4 cup whole milk
- 4 egg yolks
- 1 tablespoon sugar
- Splash of bourbon
- 1 1/2 teaspoons lemon zest
- Pinch fine sea salt
- Fruit for garnish
Instructions
- Heat oven to 350 degrees.
- In a small saucepan, over low heat, add the cream and milk and heat until hot - not boiling. Place the white chocolate in a bowl.
- Pour the warmed cream mixture over the chocolate and stir until smooth.
- In another medium bowl, whisk the egg yolks, sugar, bourbon, lemon zest, and salt together until smooth. Slowly whisk the cream mixture into the egg mixture until smooth.
- Ladle the custard into 4 (4-ounce) ramekins. Arrange the ramekins in an 8 by 8-inch square baking dish and pour enough hot water in the baking dish to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set and still slightly soft in the center. The custard will finish setting as it cools.
- Let the ramekins cool for 30 minutes in the baking dish. Remove them from the water and refrigerate for 3 hours or up to 1 day.
- Garnish with fresh fruit then serve.
BEFORE (taken in 2011)
AFTER
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