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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.  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
  • 1/2 teaspoon vanilla
  • 6 egg yolks
  • 1 lemon peeled and juice reserved
  • 2 Tablespoons lavender
  • 1/2 cup sugar
  • 1/8 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 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.
  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.
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15 Responses to Lemon Lavender Pots de Creme

  1. Dangler says:

    Mmmmkay! I’m no fan of the pot de creme, but these look insane delish! The lemon-lav aspect piques my interest. And, they look adorable!

  2. […] This post was mentioned on Twitter by Michelle Bernardin, Bree Hester. Bree Hester said: I thought that I didn't like pots de creme. I was wrong. Way wrong. http://bakedbree.com/2010/06/lemon-lavender-pots-de-creme/ […]

  3. lbrookscooks says:

    Gorgeous photos! Where did you find the lavender?

  4. carrie says:

    These are so pretty. I have to try them. These remind me of the lavender lemonade at the Westin Spa Maui! Where do you buy lavender?

    • bakedbree says:

      I bought mine at a spice party, but I have seen lavender in specialty stores and around here they sell it at the farmers market. I will add some links to the post. I should have added some sources.

  5. Mika says:

    So inspiring!
    I have never tried lavanda in creams, but it looks delicious…I tried essential oil, but is so not good for cooking, it seems to be medicine or drug or something like that…
    And the photos are amazing…

  6. Memoria says:

    I’m not a fan of pot de crème either, but you did a lovely job with this dessert. It looks absolutely amazing.

  7. Phoebe says:

    Looks absolutely gorgeous!

  8. Niki says:

    How many days in advance can I make? Hoping to use this recipe for a baby shower. Is two days in advance ok?

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