3.07.2011

foodstuff: meyer lemon pots de crème

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!

6 comments:

Emily said...

So delish! Loved seeing you yesterday, bisoux.

Petra said...

oh, I love everything with lemon it it... I may have to give this a try :)

jackiebean said...

i just checked out the ws recipe, and i'm surprised by how simple it seems. i might have to try this, too! salut!

diane said...

emily...je t'aime, cherie. hope you are having a lovely time in hawaii. xo

petra...yes -> lemon anything makes me happy!

jackiebean...it is simple + i hope you do try it! just take care not to overcook - they should be a little wiggly when you take them out of the oven + will firm up as they cool. :)

Lorena :: Travel Designery said...

is this like a creme brulee without the burnt sugar?...this looks sooo tasty!..and i have a bag of meyer lemons in the fridge so maybe i'll try this..hmmm..thanks!
—Lorena

diane said...

lorena...yes! that is exactly what it is. exactly. this is a 'no blow torch required' endeavor. :) and i highly recommend that you use those lemons for this recipe.