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Honey Lemon Pots de Creme

"It's got to be all natural, real food, gluten free and without refined sugar," said Helene Dujardin, blogger from Tartelette, to a few of Paula Deen's editors... This recipe is so good! It's just a simple summer time recipe, but your family and friends will think it came form a French bistro. Works well with the Russian Tea Cakes. 

Cast of characters: eggs, lemons, heavy cream, honey, and some ramekins.


1 1/2 cups (375ml) heavy cream
6 large egg yolks
1/3 cup honey
zest and juice of 2-3 lemons (you’ll need 1/4 cup or 60ml of juice)
pinch of salt


Preheat oven to 325Fº and position a rack in the center. Place your ramekins in a heavy deep pan and set aside.

In a medium saucepan, bring the heavy cream to a simmer. Turn the heat off but keep the cream warm.


In a large bowl, whisk together the egg yolks and honey for a couple of minutes. Add the lemon juice and salt and whisk until smooth. 

Slowly pour the heavy cream over the egg yolk mixture, whisking well. Let stand for a couple of minutes to let any foam rise to the top, skim it off and divide the mixture among your ramekins. 

...and put that tongue back in your mouth...

Pour hot water inside the pan, making sure the water comes at least halfway up the sides of your dishes.

Bake for 20 to 30 minutes at 325Fº and position it on a rack in the center.
Let it chill on the counter and then put it in the fridge for 2 hours...

...and enjoy it with your favorite tea cookies! :)

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