~ 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
Pots de Creme:
2 cups (500 ml) heavy cream
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
1 tablespoon finely grated lemon zest
1 1/2 tablespoons sugar
Heat oven to 325 F. Place 6 (6-ounce) ramekins in a deep baking dish.
Combine cream, 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 egg yolks and sugar in a large bowl until light. Add cream in a steady stream, whisking constantly to combine. Pour through a fine-meshed sieve into a pitcher, pressing on the solids to extract flavor. Pour the cream into ramekins. Pour boiling water into pan, halfway up sides of ramekins. Loosely cover with foil. Bake until center is set but still wobbly, about 45 minutes. Remove ramekins from water bath. 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. Garnish with thyme sprigs.
If you like this, you might enjoy these lemony recipes:
Meyer Lemon Olive Oil Cake from Healthy Green Kitchen
Lemon Cake Pie from Sippity Sup
French Lemon Yogurt Cake from Liz the Chef
Lemon Bars from TasteFood