Meyer Lemon Pot de Creme with Raspberry Sauce
Why I Love This Recipe
Can you use regular lemons? Yes, yes you can. But seek out organic ones so you don't end up zesting a bunch of pesticides into the dish. Also, sometimes I bring the flavor of regular lemon juice a little closer to that of a Meyer lemon by holding back a few tablespoons of lemon juice and replacing them with orange juice. There's also no reason not to use frozen raspberries for the sauce if you'd prefer.
Ingredients You'll Need
For the crème:
1 1/4 cups heavy cream
2 teaspoons Meyer lemon zest
3 large eggs
1 large egg yolk
3/4 cup superfine sugar
1/2 cup freshly squeezed and strained Meyer lemon juice
For the raspberry sauce:
1/3 cup raspberries, fresh or frozen (thawed and drained)
2 teaspoons superfine sugar
1/2 teaspoon Meyer lemon juice
In a small saucepan over medium heat, heat the cream with the lemon zest just until small bubbles appear around the edge--do not boil. Remove the pan from the heat and let steep for 20 minutes.
Position a rack to the center of the oven and preheat it to 325 degrees. Place four 6-ounce custard cups, ramekins or coffee cups in a small roasting pan.
Return the pan of cream to the stove, and bring it to a simmer over medium heat. In a large bowl, whisk together the eggs, egg yolk and superfine sugar and pour into the simmering cream, whisking constantly until the sugar dissolves. Whisk in the lemon juice. Remove the pan from the heat and pour the custard through a sieve and into a large measuring cup for easy pouring. Bring a large kettle or pot of water to boiling.
Divide the custard evenly among the four custard cups. Open the oven door, pull out the oven rack, and place the roasting pan on the rack. Slowly pour boiling water into the roasting pan until it reaches about halfway up the sides of the custard cups. Carefully slide the rack back into the oven, being careful not to splash water into the cups. Bake until just set, about 35-40 minutes.
Remove the cups from the pan and let cool completely on a wire rack. Cover with plastic wrap and chill for 2-24 hours before serving.
To make the sauce, puree together the raspberries, sugar and lemon juice. Serve each pot de crème with a dollop of the sauce, plus extra on the side.