Do you have 10 minutes to spare?
Yup, that’s all it takes (I’m talking about “hands-on” time) to whip up this beautiful, elegant, all-season dessert.
As fast as you can bring a cup of cream to a boil, throw in some white chocolate chips, pour the mixture into a bowl of egg yolks and sugar, add a splash of lemon juice and Limoncello** and mix it all together, you’ve just about got it done. Divide the mixture into small bowls, ramekins or jars and then place the little portions in a bain-marie (a fancy French word for a pan of hot water!). A stint in the oven and voila! – you’re done!
These Lemon and White Chocolate Pots de Crème can be made a day or two ahead of time, then covered and refrigerated till ready to serve; perfect for avoiding last minute stress when entertaining guests.
Oh, and don’t let me forget to tell you that this silky smooth dessert is super delicious too. I served this to guests a few nights ago and there was a unanimous thumbs up when I asked the big, “Is it blog-worthy?” question. “Definitely!!” was the consensus.
I fell in love with the lemon and white chocolate combination when I made these Lemon and White Chocolate Sugar Cookies several weeks ago, and couldn’t wait to repeat this delicious flavor pairing. Since pots de crème is a favorite dessert here at The Café (we love these super-easy Chocolate Pots de Crème and also these crazy good Salted Caramel Pots de Crème), I thought we were due for a fun new version.
I call it an “all-season dessert”, first of all because lemons are readily available all year round, but also because there are so many fun ways to dress up this little French-inspired delight. Add a raspberry or a beautiful strawberry for a colorful garnish. A slice or two of lovely green kiwi is a beautiful contrast to the the soft yellow hue of the pots de crème and a spoonful of jam or sweet cherry sauce is fabulous.
I love to serve it with a drizzle of Limoncello Syrup, a dollop of freshly whipped cream and a sprig of fresh mint. Try it, I think you’ll love it too – but only if you have 10 minutes to spare!
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- 6 ounces white chocolate*
- 1 cup heavy cream
- 5 egg yolks
- ¼ cup sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons limoncello**
- 1 ½ teaspoons lemon zest from 1 medium lemon
- pinch of sea salt or kosher salt
- Preheat oven to 300˚F.
- Place 8-10 small bowls, ramekins or even small mason jars in a baking pan that's at least as tall as your bowls. I use a 9x13-inch cake pan. Set aside.
- Heat the heavy cream in a medium-size microwave-safe bowl till it's just starting to bubble. This will take 2-3 minutes depending on your microwave. Remove cream from microwave and add the white chocolate. Let it sit for 30 seconds, then stir till smooth.
- While the cream is heating, combine the egg yolks and sugar. Stir to combine, then add the lemon juice and Limoncello. Stir well.
- Very slowly pour the hot cream into the egg yolk mixture while stirring continuously. Once you've added about 1/4 of the cream, you can just pour in the rest. Stir till completely mixed.
- Divide the mixture between the bowls in the pan and place in the oven. Slowly pour enough hot water into the pan to reach halfway up the sides of the bowls. Bake for 20-30 minutes or until pots de crème are fairly set and only wiggle a tiny bit when the pan is gently moved. Set your timer for 20 minutes and check. Bigger containers will take longer to bake. I had 10 small bowls and it took 20 minutes.
** If you don't have, or don't want to buy Limoncello, don't fret. Just use extra lemon juice to replace the Limoncello.