Do you have 15 minutes? In addition to a few simple ingredients, that’s all it takes (hands-on time) to whip up these super delicious Lemon and White Chocolate Pots de Crème!
It’s true, these elegant, French-inspired, Lemon and White Chocolate Pots de Crème come together so quickly you won’t believe it!
How easy is it?
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 pan of hot water (if you want to be fancy it’s called a bain-marie in the culinary world, a fancy French word for a pan of hot water!). A stint in the oven and voila! – you’re done!
A perfect make-ahead dessert!
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.
Expect lots of compliments
In addition to being easy and make-ahead, this silky smooth dessert is super delicious too. Whenever I serve this dessert to guests, there are always unanimous thumbs up and requests for the recipe.
I fell in love with the lemon and white chocolate combination when I made these Lemon and White Chocolate Sugar Cookies, and couldn’t wait to repeat this delicious flavor pairing. Since pots de crème is a favorite dessert here at The Café I knew a new version would be well received.
Try these Lemon and White Chocolate Pots de Crème, I think you’ll love them too – but only if you have 15 minutes to spare!
Café Tips for making these Lemon and White Chocolate Pots de Crème
- This recipe calls for Limoncello which is an Italian lemon liqueur that is mainly produced in Southern Italy. It’s smooth, sweet and has a deliciously intense lemon flavor. Although it adds a wonderful depth of flavor to this dessert, if you don’t have, or don’t want to buy Limoncello, don’t fret. Just use extra lemon juice to replace the Limoncello.
- If you don’t have a microwave, just follow step 3 on the stovetop. Just be careful the cream mixture doesn’t scald on the bottom.
- You can use a bar of white chocolate (we like Green and Blacks, Lindt and Ghirardelli) or good quality chocolate chips. Good quality chocolate chips should have cocoa butter listed as one of the first few ingredients. I really like the white chips from Trader Jo’s.
- I call this 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.
- Top with a few raspberries or a pretty strawberry for a colorful garnish.
- A slice or two of kiwi is a also beautiful contrast to the soft yellow hue of the pots de crème.
- A spoonful of jam like this Sweet Cherry Freezer Jam or this delicious Raspberry Freezer Jam is fabulous.
- I love to serve it with a drizzle of our Limoncello Syrup, (pictured below) a dollop of freshly whipped cream and a sprig of fresh mint.
- 6 ounces white chocolate see Café Tips above in the post
- 1 cup heavy cream
- 5 egg yolks
- ¼ cup sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons Limoncello or an equal amount of extra lemon juice
- 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, lemon zest 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.
See Café Tips for more detail instructions and tips.