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Ingredientes
- 1 c. water
- 14 x fresh or possibly dry lemon verbena leaves (optional) (leaves 2" to 2 1/2" long)
- 10 x strips lemon peel, 2" by 1/2" yellow part only
- 6 Tbsp. sugar
- 1 1/2 c. whipping cream
- 6 lrg egg yolks
- 1 tsp fresh lemon juice
Direcciones
- Preheat oven to 325 degrees. Combine first 3 ingredients in medium saucepan. Boil till mix is reduced to 1/2 c., about 4 min. Add in sugar; simmer till mix is reduced to 1/3 c., about 3 min. Stir in cream. Whisk yolks to blend in medium bowl. Gradually whisk in warm cream mix. Whisk in lemon juice.
- Strain custard through sieve into 4-c. measuring c.. Divide among six 2-c. ramekins or possibly souffle dishes. Cover ramekins with foil. Place ramekins in 13- by 9- by 2-inch metal baking pan. Add in sufficient warm water to pan to come halfway up sides of ramekins.
- Bake custards till just set, about 45 min. Remove pan from oven; let custards cold in water in pan. Transfer ramekins to refrigerator. Refrigerateat least 4 hrs or possibly overnight. Serve chilled.
- This recipe yields 6 servings.
- Comments: Often used to make herb tea and liqueurs in Provence, the fragrant herb lemon verbena gives a nice lift to these rich, silky lemon custards. Look for fresh lemon verbena at farmers' markets and nurseries; dry lemon verbena can be found at specialty foods stores.
- Description: "(Pots De Creme Au Citron Et A La Verveine)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 6 servings | |
| Calories 206 | |
| Calories from Fat 138 | 67% |
| Total Fat 15.61g | 20% |
| Saturated Fat 8.53g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 251mg | 84% |
| Sodium 21mg | 1% |
| Potassium 42mg | 1% |
| Total Carbs 14.12g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 12.74g | 8% |
| Protein 3.31g | 5% |
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