I love Pot de Creme…a custard that is oh so creamy.
\n 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.<\/p>\n
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<\/p>\n
Here is a recipe based on Alice Water’s recipe for Vanilla Bean Pot de Creme from Simple Food.<\/p>\n
Lemon Verbena Pot de Creme<\/b><\/p>\n
3\/4 cup heavy cream
\n3\/4 cup half and half
\npinch of sea salt
\n1\/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)
\n4 egg yolks
\n3 Tablespoons + 1 1\/2 tsp granulated sugar<\/p>\n
Preheat oven to 350F. Boil about 2 quarts of water – set aside.<\/p>\n
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.<\/p>\n
While the cream is heating, mix egg yolks with the sugar.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,8,20],"tags":[14,13,27],"class_list":["post-158","post","type-post","status-publish","format-standard","hentry","category-gluten-free","category-recipes","category-wheat-free","tag-dessert","tag-lemon-verbena","tag-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/comments?post=158"}],"version-history":[{"count":11,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/158\/revisions"}],"predecessor-version":[{"id":300,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/158\/revisions\/300"}],"wp:attachment":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/media?parent=158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/categories?post=158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/tags?post=158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}