Lemon and White Chocolate Pots de Crème
User Reviews
5
Lemon and White Chocolate Pots de Crème
Description
This recipe combines white chocolate melted into warm heavy cream with a mixture of egg yolks, sugar, fresh lemon juice, lemon zest, and limoncello. The custard mixture is carefully tempered to avoid curdling, then baked in small ramekins surrounded by a water bath at 300°F. The slow baking gently sets the custard to a creamy but firm consistency.
The final texture is smooth and rich, with the white chocolate adding mellow sweetness and creaminess, complemented by the fresh lemon and bright limoncello flavor. The custard's delicate firmness allows it to be scooped easily with a spoon but still hold its shape.
These pots de crème are ideal served chilled as an elegant dessert after meals. Their small size makes them well suited for individual portions at gatherings or special occasions.
Careful attention to gently heating the cream and tempering it into the egg yolks is essential to avoid scrambling the eggs and retain a smooth texture. Baking time varies based on oven and ramekin size, so testing for a softly set center is recommended.
Ingredients
- 6 ounces white chocolate see Café Tips above in the post
- 1 cup heavy cream
- 5 egg yolk
- ¼ cup sugar
- 2 tablespoons lemon juice fresh
- 2 tablespoons limoncello or an equal amount of extra lemon juice
- 1 ½ teaspoons lemon from 1 medium lemon, zest
- pinch sea salt or kosher salt
Instructions
- Preheat oven to 300˚F.
- Place 8-10 small bowls, ramekins or even small mason jars in a baking pan that's at least as tall as your bowls. I use a 9x13-inch cake pan. Set aside.
- Heat the heavy cream in a medium-size microwave-safe bowl till it's just starting to bubble. This will take 2-3 minutes depending on your microwave. Remove cream from microwave and add the white chocolate. Let it sit for 30 seconds, then stir till smooth.
- While the cream is heating, combine the egg yolks and sugar. Stir to combine, then add the lemon juice, lemon zest and Limoncello. Stir well.
- Very slowly pour the hot cream into the egg yolk mixture while stirring continuously. Once you've added about ¼ of the cream, you can just pour in the rest. Stir till completely mixed.
- Divide the mixture between the bowls in the pan and place in the oven. Slowly pour enough hot water into the pan to reach halfway up the sides of the bowls. Bake for 20-30 minutes or until pots de crème are fairly set and only wiggle a tiny bit when the pan is gently moved. Set your timer for 20 minutes and check. Bigger containers will take longer to bake. I had 10 small bowls and it took 20 minutes.
Notes
- Use fresh lemon zest and juice for the best citrus flavor.
- Gently temper hot cream into egg yolks to prevent curdling.
- Bake custards in a water bath to ensure even, gentle cooking and smooth texture.
- Check for doneness by ensuring custards are mostly set with a slight jiggle in the center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 29mg | 1% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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