If you have 10 minutes to spare, that's all it takes (hands-on time) to whip up these beautiful, elegant and super delicious Lemon and White Chocolate Pots de Crème!
Lemon and White Chocolate Pots de Crème
Author: Chris Scheuer
2tablespoonsfresh lemon juice
1 ½teaspoonslemon zestfrom 1 medium lemon
pinchof 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.