I love Pot de Creme…a custard that is oh so creamy.
And if you make them in 2 ounce or so ‘pots’ it is just the right amount to satisfy (most) sweet tooths after a big meal like Thanksgiving dinner.
I’ve got a Lemon Verbena bush in the garden and have been plucking it’s leaves for a soothing cup of tea and a treat – Lemon Verbena Pot de Creme
Here is a recipe based on Alice Water’s recipe for Vanilla Bean Pot de Creme from Simple Food.
Lemon Verbena Pot de Creme
3/4 cup heavy cream
3/4 cup half and half
pinch of sea salt
1/3 cup fresh lemon verbena leaves, loosely packed (sub: zest from 3/4 of a medium lemon if you do not have lemon verbena. Strips of lemon zest from 1/4 of a medium lemon, I like to use a vegetable peeler)
4 egg yolks
3 Tablespoons + 1 1/2 tsp granulated sugar
Preheat oven to 350F. Boil about 2 quarts of water – set aside.
Heat cream and half & half with the pinch of sea salt, lemon verbena and lemon zest over medium heat. Heat it just until before it boils.
While the cream is heating, mix egg yolks with the sugar.
When the cream mix is hot slowly whisk in a few tablespoons of this hot mixture into the yolk mixture at a time until all the cream is mixed into the yolks.
Strain lemon in to the cream mixture and pour into 8 – 2 ounce ramekins. Put the ramekins into a pan and pour hot water into the pan until it reaches halfway up the outside of the ramekin. Seal with foil and bake in the 350F oven for 15-20 minutes.
The custards are ready when the edges around the ramekin are ‘solid’ but the middle still has a little jiggle to them. Remove from pan and set on a rack to cool. Serve at room temperature or chilled.