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Epicurious

Lemon Pots de Creme

This is a much lighter version of pots de creme as the recipe uses 2% milk vs. heavy cream
Print Recipe
Servings: 8 pots
Course: Dessert
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.