Recipe courtesy of Patrick Coston
Milk Chocolate and Lemon Pot de Creme
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- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 1 hr
- Yield: 4 to 8 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1174
- Total Fat
- 68 g
- Saturated Fat
- 41 g
- Carbohydrates
- 135 g
- Dietary Fiber
- 4 g
- Sugar
- 125 g
- Protein
- 12 g
- Cholesterol
- 423 mg
- Sodium
- 122 mg
- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 1 hr
- Yield: 4 to 8 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1174
- Total Fat
- 68 g
- Saturated Fat
- 41 g
- Carbohydrates
- 135 g
- Dietary Fiber
- 4 g
- Sugar
- 125 g
- Protein
- 12 g
- Cholesterol
- 423 mg
- Sodium
- 122 mg
Ingredients
Pot de Creme:
Candied Lemon:
Directions
- To make the Pots de Creme: Preheat oven to 275 degrees F. In a food processor, grind sugar and zest for 1 to 2 minutes. Place the lemon sugar mixture in a pot. Add the milk and cream. Bring it to a boil. Remove the pot from the heat and add chocolate, stirring until dissolved. Place in an ice bath until chilled. Once cold add the egg yolks and lemon juice, mixing well. Strain the mixture. Portion it into ramekins and bake until set, for approximately 30 to 40 minutes. The texture will look like Jell-O in the center. Once cooked reserve in the refrigerator until ready to serve. To make the Candied Lemon: Place the zest in a pot and cover with cold water. Bring to a boil, strain and cover again with cold water. Return to a boil and repeat the process once more. Place the zest in a pot with water and sugar and simmer gently for 15 to 25 minutes or until slightly translucent. Reserve in this liquid until ready to serve. This can be made up to 4 days ahead.
- To serve Pot de Creme: Place 1 to 2 teaspoons of Candied Zest on the middle of the Pot de Creme. Cover with Milk Chocolate shavings, and serve.
