Variety is the spice of life and like the regular meals that we usually vary to make the meals really interesting, desserts too sometimes need some innovations and one of the new type of dessert will satisfy your taste buds is the Lemon Chamomile Pots de Creme.
If you are thinking of cooking up something new, try out this interesting recipe.
Lemon Chamomile Pots de Creme:
1. 1 1/2 cups (375ml) heavy cream
2. 2 tablespoons edible chamomile buds.
3. 6 large egg yolks
4. 1/2 cup sugar
5. Zest and juice of 2-3 lemons that is 1/4 cup or 60ml of juice
6. Pinch of salt
• Preheat oven to 325F and position a rack in the center. Place your ramekins in a heavy deep pan and set aside.
• In a medium saucepan, bring the heavy cream and the chamomile to a simmer.
• Turn the heat off and let the chamomile steep in the cream while you prepare the rest of the ingredients.
• In a large bowl, whisk together the egg yolks and the sugar until pale yellow. Add the lemon juice and salt and whisk until smooth.
• Strain the heavy cream and discard the chamomile. Slowly pour the heavy cream over the egg yolk mixture, whisking well.
• Let stand for a couple of minutes to let any foam rise to the top, skim it off and divide the mixture among your ramekins.
• Pour hot water inside the pan, so the water comes at least halfway up the sides of the dishes.
• Bake for 20 to 30 minutes.
The 2nd part:
1. 2 bars white chocolate chopped into 1/4-inch pieces.
2. 3/4 cup heavy cream
3. 1/4 cup whole milk
4. 4 egg yolks
5. 1 tablespoon sugar
6. 1 1/2 teaspoons lemon zest
7. Pinch fine sea salt
8. 1/2 cup fresh raspberries
9. 4 (4-ounce) ramekins or custard cups
• Preheat the oven to 300 degrees F.
• Put an oven rack in the center of the oven.
• Put the white chocolate in a medium bowl. Set aside.
• In a small saucepan, over low heat, add the cream and milk and heat until hot
• Pour the cream mixture over the chocolate and stir until smooth.
• In another medium bowl, whisk the egg yolks, sugar, lemon zest, and salt together until smooth.
• Slowly whisk the cream mixture into the egg mixture until smooth. Ladle the custard into 4 (4-ounce) ramekins or custard cups.
• Arrange the ramekins in an 8 by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set and still.
• Let the ramekins cool for 30 minutes in the baking dish. Remove the ramekins from the water and refrigerate for 3 hours or up to 1 day.
Prepare this dessert earlier and store for the flavor to mix well with all ingredients. Serve toppings of your choice.