Lemon pot de crème from A Table in the Tarn: Living, Eating and Cooking in South-west France by Orla
There are easier recipes for this favourite French dessert, but I have never discovered one with silkier texture or greater depth of flavour. The key is to bake them till just set. If you overdo it...
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Ingredients
- 2 tsp vanilla extract or seeds from ½ vanilla pod
- 10 egg yolks
- 175 g sugar
- 800 ml double cream
- finely grated zest of 4 lemons and 180 ml lemon juice
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