Paula Deen Honey Lemon Pots de Creme

Paula Deen Honey Lemon Pots de Creme takes 40 minutes and just five ingredients, mainly heavy cream, egg yolks and honey, to make a silky baked custard dessert. This make-ahead individual dessert fits a holiday table, Sunday dinner and church supper, and it stays light on the stovetop work.

Set the ramekins in a deep pan and pour hot water halfway up their sides before baking. That gentle water bath keeps the custard silky, while skipping it gives you rubbery, cracked pots.

Paula whisks the yolks and honey for a couple of minutes before anything else goes in, then lets the mixture stand so the foam rises. Skimming that foam off the top is what gives each little pot a smooth, glossy surface with no bubbles.

Paula Deen Honey Lemon Pots de Creme

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Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

20

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

330

kcal

Honey and fresh lemon juice turn heavy cream and egg yolks into a smooth, spoonable custard with a bright citrus edge. A slow bake in a water bath sets the pots softly, and they are best served with a crisp tea cookie.

Ingredients

• 1 1/2 cups (375ml) heavy cream
  

• 6 large egg yolks
  

• 1/3 cup honey
  

• 2 to 3 juiced and zested. You'll need 1/4 cup or 60ml of juice lemon
  

• pinch salt
  

Directions

• Prep the oven: Preheat the oven to 325°F and position a rack in the center. Then place your ramekins in a heavy, deep pan and set it aside.
• Warm the cream: Bring 1 1/2 cups heavy cream to a simmer in a medium saucepan. Once it simmers, turn the heat off but keep the cream warm.
• Whisk the yolks: Whisk 6 large egg yolks and 1/3 cup honey together in a large bowl for a couple of minutes. Then add 1/4 cup lemon juice, the lemon zest and a pinch of salt, and whisk until smooth.
• Add the cream: Slowly pour the warm cream over the egg yolk mixture, whisking well as you go. Then let it stand for a couple of minutes so any foam can rise to the top.
• Skim and fill: Skim the foam off the top, then divide the mixture among your ramekins. That keeps the finished custard smooth and glossy.
• Bake in a water bath: Pour hot water into the pan, making sure it comes at least halfway up the sides of the dishes. Then bake for 20 to 30 minutes.
• Serve the pots: Serve the pots de creme with madeleines or your favorite tea cookies. A crisp, buttery cookie is a nice contrast to the creamy custard.

Tools for this recipe

• Sweese 8-ounce porcelain ramekins, set of 6, Cuisinart 16-inch roasting pan with rack, Microplane zester grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make honey lemon pots de creme ahead of time?

Yes, since a custard like this sets as it cools. Bake the pots, let them cool, then cover and refrigerate until you are ready to serve.

How do I know when the pots de creme are done?

The edges should be set while the centers still jiggle slightly when you nudge the pan. They keep firming up as they cool, so pull them out within the 20 to 30 minute window rather than baking until fully firm.

What if I don't have ramekins?

Small oven-safe cups or custard cups work, as long as they fit in your deep pan. Bake times shift a little with the size, so start checking at 20 minutes.

Can I use bottled lemon juice?

Fresh juice is better here, because the recipe also uses the zest and the flavor is brighter. You will need 2 to 3 lemons to get 1/4 cup of juice plus the zest.

Why did my pots de creme turn out rubbery or cracked?

That usually means the oven was too hot or the water bath was skipped. Hot water up to at least halfway on the ramekins keeps the heat gentle, so the eggs set softly instead of curdling.