After 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:
1/2 teaspoon vanilla
6 egg yolks
1 lemon peeled and juice reserved
2 Tablespoons lavender
1/2 cup sugar
1/8 teaspoon salt
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 1/4 cup of the warm cream mixture into the egg mixture. Slowly add the rest of the cream and whisk well. Pour the mixture into a large measuring cup, it makes it easier to pour into the ramekins.
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.