Lemon pots de creme
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Lemon pots de creme
Last updated 6/12/2012 1:22:03 AM. Recipe ID 54510. Report a problem with this recipe.
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      Title: Lemon pots de creme
 Categories: Desserts
      Yield: 6 Servings
      2 md Lemons
    2/3 c  Sugar
      1    Egg
      4    Egg yolks
  1 1/4 c  Heavy cream
      5 ts Confectioners' sugar
      6    Candied violets (optional)
  PREPARATION AND COOKING:  Heat oven to 325F.  Grate 1 teaspoon lemon
  zest. Squeeze 1/2 cup lemon juice. Whisk in sugar, egg, and yolks,
  then whisk in cream until sugar dissolves. Pass mixture through a
  strainer; stir in zest.
  Put six 1/2-cup pots de creme or souffle dishes in a deep baking dish.
  Divide the lemon mixture evenly between the pots. Put dish in the
  oven and pour in hot tap water to come within 1/2 inch of the top of
  the pots. Bake, uncovered until the custards are just set in the
  centers, 35 to 40 minutes. Carefully remove pots from the water and
  set aside to cool completely.
  SERVING:  Dust surface of custard with confectioners' sugar and
  garnish with candied violet.
  Makes 6 servings.
  [COOKS; Jan/Feb 1989] Posted by Fred Peters.

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Recipe ID 54510 (Apr 03, 2005)

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