Lemon Thyme Pots de Creme

Lemon Pots de Creme TasteFood

~ Lemon Thyme Pots de Creme with Lemon Sugar ~

The California weather has officially exorcised any trace of a wintry climate. Blue skies, blooming trees and air that feels like butter is the status quo at the moment. Spring is in the air, and consequently I am  craving lemons. February is peak lemon season, which spans winter to spring in California. Lemon’s bright acidity is a welcome bite of sunshine on a plate, and fortunately very portable for those of you still knee-deep in snow and far from the California.

These pots de creme are redolent with lemon, and they are a breeze to make. Creamy and comforting, this dessert will brighten your day, no matter the weather outside. Begin the pots de creme one day in advance, so they may chill overnight.

Lemon Thyme Pots de Creme with Lemon Sugar
Serves 6

Pots de Creme:
1 1/2 cups heavy cream
1/2 cup whole milk
2 1/2 tablespoons finely grated lemon zest
2 to 3 sprigs thyme
Pinch of sea salt
6 large egg yolks
1/2 cup (100 g) granulated sugar

Lemon Sugar:
1 tablespoon finely grated lemon zest
1 1/2 tablespoons sugar
Fresh thyme for garnish

Heat the oven to 325°F. Place six (6-ounce) ramekins in a deep baking dish.
Combine the cream, milk, zest, thyme, and salt in a heavy medium saucepan over medium-low heat. Bring to a simmer, then remove from heat. Cover and let stand for 10 minutes to infuse the flavors. Whisk the egg yolks and sugar in a large bowl until light. Add the cream in a steady stream, whisking constantly to blend. Pour through a fine-meshed sieve into a pitcher, pressing on the solids to extract flavor. Pour the cream into the ramekins. Pour boiling water into the pan, halfway up the sides of the ramekins. Loosely cover with foil.
Bake until the centers are set but still wobbly, about 45 minutes. Remove the ramekins from the water bath and cool completely on a wire rack. Cover and chill at least 8 hours or overnight.

Before serving, make the lemon sugar. Whisk the zest and sugar in a small bowl. Sprinkle over the pots de creme and garnish with thyme sprigs.

14 responses to “Lemon Thyme Pots de Creme

  1. Divine little pots de crème! That flavor combination is wonderful.

    Cheers,

    Rosa

  2. Beautiful recipe – the next one I will try, using our Meyer lemons. Thanks for featuring my lemon yogurt cake…

  3. Wow these look absolutely amazing! I’m definitely going to try these out!

  4. This looks amazing! I love lemon thyme and I love that there are just a couple of simple ingredients!

  5. Oh yum these sound delicious. I can’t wait to try this recipe!

  6. eastofedencook

    What a seductive dessert, the temptation of lemon paired with spicy thyme!
    A lovely ode to the beginnings of spring!

  7. ooohh…. i wanna make this.

  8. I am bookmarking this! I love anything lemony and this sounds just the kind we both would enjoy.

  9. Love the idea of the lemon sugar for a nice contrasting texture….delicious.

  10. Ohh, this looks like the perfect recipe for spring. I will try this!

  11. Stunning! And so full of Spring sun and warmth. I look at these and immediately feel happy.

  12. This looks so gorgeous! And I can feel the spring is coming..

  13. Pingback: Lemon Pots de Creme TasteFood - fantasticsausage | fantasticsausage

  14. Could those little pots be any prettier?! I love a touch of thyme in desserts. Can’t wait to make these. I think the recipe looks perfect.