Lemon Pots de Creme
Sunshine in a bowl.
- 1 1/4 cups heavy cream
- 2 teaspoons lemon zest
- 3 large eggs
- 1 large egg yolk
- 3/4 cup superfine sugar
- 1/2 cup freshly squeezed and strained lemon juice
In a small saucepan over medium heat, warm the cream with the lemon zest just until small bubbles appear around the edge, do not boil. Remove the pan from the heat and let steep for 20 minutes.
Position a rack to the center of the oven and preheat to 325 degrees. Place four 6-ounce custard cups, ramekins or coffee cups in a small roasting pan.
Return the pan of cream to the stove, and bring it to a simmer over medium heat. In a large bowl, whisk together the eggs, egg yolk and superfine sugar and pour into the simmering cream, whisking constantly until the sugar dissolves. Whisk in the lemon juice. Remove the pan from the heat and pour the custard through a sieve and into a large measuring cup for easy pouring. Bring a large kettle or pot of water to boiling.
Divide the custard evenly among the four custard cups. Open the oven door, pull out the oven rack, and place the roasting pan on the rack. Slowly pour boiling water into the roasting pan until it reaches about halfway up the sides of the custard cups. Carefully slide the rack back into the oven, being careful not to splash water into the cups. Bake until just set, about 35-40 minutes.
Remove cups from the pan and let cool completely on a wire rack. Cover with plastic wrap and chill for 2-24 hours before serving.