Lemon and White Chocolate Pot de Creme
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Tropics and romance!!
What could be more romantic than being on a boat in turquoise waters with the tropical breeze blowing through your hair and being surrounded by beautiful islands, beaches and amazing sunsets? On Green Flash it seems there is always some celebration going on but it's especially fun when it's a honeymoon or anniversary. Hubby and I have been lucky to share in these celebrations with our guests.
Lob Lolly Beach, Anegada
Pomato Point, Anegada
Trunk Bay, St. John
Valley Trunk Bay, Virgin Gorda
Anegada Sunsets
There really isn't too much for us to add to the experience except for candlelight dinners, glasses of bubbly, fancy tropical drinks, and of course... special deserts!
I have been making Pot de Creme "pot of custard" or "pot of creme", a rich French custard, for years. It's fun to pull out the heart-shaped ramekins for special occasions. I used to make creme brûlée in these but I personally like the creamy and velvety texture of the Pot de Creme. Originally, I used Giada De Laurentiis Lemon and White Chocolate Pot de Creme recipe but I have since adapted it slightly. Dark Chocolate Pot de Creme is delicious too. This desert takes a little effort but is well worth it. It needs to be made at least three hours in advance and can be made one day in advance.
By the way... you don't have to be celebrating something to enjoy this yummy desert!
Lemon and White Chocolate Pot de Creme
Recipe Type: Desert
Serves: 4
Ingredients
- 7 oz high quality such as Lindt White Chocolate chopped into 1/4-inch pieces
- 3/4 C Heavy Cream
- 1/4 C Whole Milk
- 4 Egg Yolks
- 1 T Sugar
- 2 tsp Lemon Zest
- 1/4 tsp fine Sea Salt
- Fresh Raspberries and Blueberries for garnish
Instructions
- Put an oven rack in the center of the oven. Preheat the oven to 300 degrees.
- Put the White Chocolate in a medium bowl. Set aside.
- In a small saucepan, over low heat, add the Cream and Milk and heat until hot but not boiling.
- Pour the Cream mixture over the Chocolate and stir until smooth.
- In another medium bowl, whisk the Egg Yolks, Sugar, Lemon Zest, and Salt together until smooth.
- Slowly whisk the Cream mixture into the Egg mixture until smooth.
- Ladle the custard into 4 (4-ounce) ramekins.
- Arrange the ramekins in an 8 by 8-inch square (or larger, as needed) baking dish.
- Pour enough hot water in the baking dish to come halfway up the sides of the ramekins.
- Bake for 30 minutes until the Custard is almost set and still slightly soft in the center (Custard will set as it cools).
- Let the ramekins cool for 30 minutes in the baking dish. Remove the ramekins from the water and refrigerate for 3 hours or up to 1 day.
- Garnish with fresh Raspberries and Blueberries and serve.
