Lemon pots de creme

December 31, 2008|Tony Rosenfeld, Globe Correspondent

Serves 6

Make these little lemon-infused creamy custards early in the day so they have time to set in the refrigerator.

1/2 cup sugar 4 egg yolks Grated rind of 1 lemon 1/4 cup lemon juice 1 3/4 cups heavy cream 3/4 cup whole milk 12 thin strips lemon rind or 6 fresh mint leaves (for garnish) 1. Set the oven at 325 degrees. Bring a tea kettle of water to a boil. Set six ramekins or custard cups ( 1/2-cup capacity each) in a 9-by-13-inch baking dish.

2. In a large bowl, whisk the sugar, yolks, lemon rind, and juice. Whisk in the cream and milk until the sugar dissolves.

3. Transfer the mixture to a large glass measuring cup or pitcher. Divide it among the ramekins. Pour the hot water into the baking dish at the edges so it comes about 2/3 of the way up the sides of the ramekins. Set a piece of aluminum foil loosely over the baking dish (do not seal the edges).

4. Bake the custards for 45 minutes or until they jiggle only lightly. Begin checking after 30 minutes; check every 5 minutes.

5. Transfer the custards to a large rack to cool to room temperature. Cover with plastic wrap and refrigerate until cold. Garnish each with two strips of lemon rind or a fresh mint leaf. Tony Rosenfeld