Lemon Lavender Pots de Creme

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

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.

Step 2:

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

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.

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.

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.

Step 6:

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

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 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 //

• Amazon
• Hood River Lavender
• Lavender Love

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

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Additional Time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

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

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