pots de crème are one of my favorite desserts. if you are unfamiliar with this deliciousness, it is a creamy baked custard. in even simpler terms, it is french pudding.
when i worked at zuni cafe in san francisco, we had pots de crème on the dessert menu almost every night. bittersweet chocolate, dulce de leche, espresso. sometimes, at the beginning of the evening, i would stare into the dessert cooler at all of the beautiful pots lined up and ready to be scooped out by lucky patrons.
thus, i was filled with joy yesterday when we had meyer lemon pots de crème with raspberry sauce as brunch dessert at the reid ranch...
my beau-père and belle-mère made these delights using meyer lemons from my favorite tree on the ranch...
the crème was sweet, rich, fragrant citrus - a perfect late winter/early spring dessert.
i have made these before using this recipe. initially i was scared of baking something that required a bain-marie (water bath), but it was actually easy and the results were completely worth the effort.
salut to spring baking!