~ 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:
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
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.