Lemon Lavender Pots de Creme

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Indulge in Lemon Lavender Pots de Creme, a vanilla, and lavender-infused cheesecake-like dessert. 

lemon lavendar pots de creme recipe
lemon lavender pots de creme recipe

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

Step 1:

In a saucepan gently bring the cream, lemon peel, and dried lavender to a simmer.

flag cake with buttercream frosting recipe

Step 2:

Take the cream off of the heat and let stand for 10 minutes.

lemon lavender pots de creme recipe

Step 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. 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 recipe

Step 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.

lemon lavender pots de creme recipe

Step 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.

lemon lavender pots de creme recipe

Step 6:

I garnished my pots de creme with some additional dried lavender.

lemon lavender pots de creme recipe

If 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 recipe

Lemon Lavender Pots de Creme Are Perfect For Events

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

lemon lavender pots de creme recipe

Lemon Lavender Pots de Creme

bakedbree
Lemon Lavender Pots de Creme – an elegant baked custard with lemon and a hint of lavender. Resist the urge to add a lot of lavender, your pots de creme will taste like soap.
5 from 3 votes
Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes
Course desserts
Cuisine baking
Calories 414 kcal

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
 

  • In a saucepan gently bring the cream, lemon peel, and dried lavender to a simmer.
  • Take the cream off of the heat and let stand for 10 minutes.
  • 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. Whisk in 1 tablespoon lemon juice. 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.
  • 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.
  • I garnished my pots de creme with some additional dried lavender.

Nutrition

Serving: 1gCalories: 414kcalCarbohydrates: 25gProtein: 5gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 275mgSodium: 98mgSugar: 24g
Tried this recipe?Let us know how it was!

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