Lemon Thyme Pots De Crème
Ingredients
For the Lemon Thyme Sugar
- 3 tablespoons granulated sugar
- 1 tablespoon finely grated lemon zest
- ½ teaspoon minced thyme leaves from 2–3 sprigs fresh thyme
For the Pots de Crème
- 6 large egg yolks
- 2 tablespoons lemon zest
- ½ cup sugar, divided
- 1 cup whole milk
- ¾ cup heavy cream
- ½ teaspoon vanilla extract
- Pinch of sea salt
- Optional garnishes: whipped cream, fresh berries, edible flowers
Instructions
- To make the Lemon Thyme Sugar: Combine the ingredients in a small bowl and mix well. Spread sugar mixture on a parchment-lined baking tray and let sit at room temperature to dry out for at least 1 hour. Once dry, store in a glass jar until ready to use. To make the Pots de Crème: Set 4 (4-ounce) ramekins into a deep baking pan. Heat oven to 325°F. Combine the egg yolks, lemon zest and ¼ cup of the sugar in a medium bowl; whisk and set aside. Then combine the milk, heavy cream, vanilla, salt and remaining ¼ cup of sugar in a small saucepan, and bring to just a simmer, stirring occasionally. Remove from heat immediately. Very slowly, while whisking, pour the warm cream mixture into the egg yolk mixture until fully incorporated. Too much at once will cook the yolk before its time. Divide mixture among the ramekins. Set the baking pan in the oven. Pour boiling water into the baking pan until it reaches halfway up the sides of the ramekins, and cover the pan tightly with foil. Bake the custards until they are set around the edges but still jiggle a bit in the center, about 25–30 minutes. Remove the pan from the oven and let cool to room temperature, then transfer the ramekins to the fridge to chill for at least 4 hours. Just before serving, sprinkle the lemon thyme sugar evenly over each pot de crème and garnish as desired. Serve chilled.
