Lemon Pots de Creme

While cleaning out the butler’s pantry, I am inspired to use one of the many sets of pots de creme from my collection. It is also the middle of citrus season here and lemons are abundant.

Pot de crème, plural pots de crème, (pronounced “poe da krem”) is a loose French dessert custard dating to the 17th century. The name means “pot of custard” or “pot of cream”,and refers to the porcelain cups in which the dessert is served. The place of origin is France and the main ingredients are eggs, cream, milk, vanilla, chocolate or other flavors.

I am hankering for something lemony so I pick fresh lemons from the orchard. After searching the internet and finding most recipes with heavy cream, I stumble upon one from Epicurious using 2% milk.  I love heavy cream, but my hips don’t.

This particular vintage set of pots de creme was made in Japan by JSC in the 1970s.  There are 6 white porcelain pots with gold trim and a tiny gold acorn on the lid. It also comes with it own tray. You can find different kinds of pots de creme on eBay at varying price points.

The custard is very easy to make.  Pour the hot custard into the pots and then refrigerate the set.  Even though the recipe makes 8, I am able to fully fill these 6 pots. 

Some recipes call for baking in a hot water bath in the oven, which was more labor intensive.  I want a quick, easy, light dessert and this one is the most simple.

After the custard cools down and is fully cold, I add a fresh blackberry, some lemon zest and a sprig of mint.  A dollop of whipped cream would be delicious too.

This light, refreshing lemon custard feels especially elegant in the pretty pots de creme.

It’s the perfect time of year to take advantage of fresh lemons. Now we wait for my friend, Sam to send me the calorie count! Enjoy!

Here is the Recipe for Lemon Pots De Creme from Epicurious.


Lemon Pots de Creme

This is a much lighter version of pots de creme as the recipe uses 2% milk vs. heavy cream

  • 1/2 cup sugar
  • 4 large eggs
  • 2 TBSP cornstarch
  • 1/2 cup lemon juice
  • 3 cups 2% milk
  • 1 tsp grated lemon rind
  • whipped cream (optional)

  1. In medium bowl, whisk sugar and eggs. Mix in cornstarch and lemon juice. Set aside.

  2. In large saucepan, heat milk over medium heat until tiny bubbles appear around edges of pan. Stir into egg mixture. 

  3. Strain through a fine strainer and add lemon rind. Return mixture to clean saucepan.

  4. Cook over medium heat while whisking 5 to 7 minutes or until thickened. Divide lemon custard evenly among eight 1/2-cup ramekins or custard cups. Allow to cool slightly. Cover each custard with plastic wrap. Chill until ready to serve. As an option, garnish with whipped cream before serving.

Dessert