5 from 14 votes
Lemon and White Chocolate Pots de Crème
Lemon and White Chocolate Pots de Crème are small, creamy custard desserts featuring a smooth blend of white chocolate, lemon juice and zest, and a hint of limoncello. Baked in a water bath at a low oven temperature, the custards set gently to achieve a silky, delicate texture with a bright citrus flavor balanced by the richness of white chocolate and cream. These elegant pots de crème offer a refined dessert option with subtle lemon notes and a velvety finish.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
10
Calories:
234 kcal
Course:
Dessert
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 234
% 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.