lemon lavendar pots de creme recipeAfter making the flag cake, I had a ton of egg yolks to use up.  I did a google search for what to do with leftover eggs and pots de creme kept popping up.  I really resisted making pots de creme because I do not like pudding.  I assumed that pots de creme would be like a pudding.  I was so wrong, this is not a pudding.  This delicate little dessert is more like a light and fluffy cheesecake.  The lavender gives a sweet, floral note and it goes perfectly with the lemon.  I should mention that this is not an overly lemon-y dessert but has hints of lemon.  I think that this dessert would be perfect to serve at bridal or baby shower.  It is just so pretty.  Pale yellow with little flecks of lavender.  Just beautiful.

Another wonderful thing about this dessert is that you need to make it ahead of time.  In fact, you have to make it ahead of time.  It is a perfect dessert to make for a party.  It needs to sit in the refrigerator for at least 2 hours and can be held for at least 24.

Sources for culinary lavender:

Amazon
Hood River Lavender
Lavender Lovelemon lavender pots de creme recipe2 cups heavy cream or half and half

1/2 teaspoon vanilla
6 egg yolks
1 lemon peeled and juice reserved
2 Tablespoons lavender
1/2 cup sugar
1/8 teaspoon salt

flag cake with buttercream frosting recipeIn a saucepan gently bring the cream, lemon peel, and dried lavender to a simmer.

lemon lavender pots de creme recipeTake the cream off of the heat and let stand for 10 minutes.

lemon lavender pots de creme recipeBeat the egg yolks in a large bowl.  Beat until they are light and lemon colored.  Add in the sugar, salt, and vanilla.  Pour the cream through a strainer.  Pour 1/4 cup of the warm cream mixture into the egg mixture.  Slowly add the rest of the cream and whisk well.  Whisk in 1 Tablespoon lemon juice. Pour the mixture into a large measuring cup, it makes it easier to pour into the ramekins.

lemon lavender pots de creme recipePut 6 ramekins or souffle cups in a large roasting pan.  Pour the pots de creme mixture into the ramekins and pour boiling water halfway up the sides.  Cover the pan with tin foil and bake in 350 degree oven for 20 to 25 minutes.

lemon lavender pots de creme recipeRemove the ramekins from the pan and let cool for 30 minutes.  Cover them and chill in the refrigerator for at least 2 hours or overnight.

lemon lavender pots de creme recipeI garnished my pots de creme with some additional dried lavender.

lemon lavender pots de creme recipeIf you are on the fence about making a pots de creme like I was, please try this recipe.  I cannot wait to make chocolate ones, pumpkin ones, berry ones, the list goes on…

Lemon Lavender Pots de Creme
 
Ingredients
  • 2 cups heavy cream or half and half
  • ½ teaspoon vanilla
  • 6 egg yolks
  • 1 lemon peeled and juice reserved
  • 2 Tablespoons lavender
  • ½ cup sugar
  • ⅛ teaspoon salt
Instructions
  1. In a saucepan gently bring the cream, lemon peel, and dried lavender to a simmer.
  2. Take the cream off of the heat and let stand for 10 minutes.
  3. Beat the egg yolks in a large bowl. Beat until they are light and lemon colored. Add in the sugar, salt, and vanilla. Pour the cream through a strainer. Pour ¼ cup of the warm cream mixture into the egg mixture. Slowly add the rest of the cream and whisk well. Whisk in 1 tablespoon lemon juice. Pour the mixture into a large measuring cup, it makes it easier to pour into the ramekins.
  4. Put 6 ramekins or souffle cups in a large roasting pan. Pour the pots de creme mixture into the ramekins and pour boiling water halfway up the sides. Cover the pan with tin foil and bake in 350 degree oven for 20 to 25 minutes.
  5. Remove the ramekins from the pan and let cool for 30 minutes. Cover them and chill in the refrigerator for at least 2 hours or overnight.
  6. I garnished my pots de creme with some additional dried lavender.