I always like dessert that can be made a head, the one that can be serve in individual ramekin, a dessert, that can be serve cold straight from the refrigerator, with minimal, or no garnishes and yet, still look elegant. A dessert that children and adult would be happy to enjoy. Although, I do realize there are plenty of dessert that will please children and adult alike, somehow in my experience, nothing would be more enjoyable then a simple, smooth, creamy and melt in your mouth custard.
Lemon Verbena Pot de Crème
serve 12 -2 oz size, or 6 - 4 oz size ramekins
2 cups heavy cream
6 extra large egg yolk
⅓ cup sugar
a few sprigs lemon verbena
chopped pistachios for garnish, optional
mix berries for garnish, optional
- In a medium or large size sauce pan, bring the cream to a gentle simmer, add lemon verbena, turn off the heat, and let it steep for 20 to 30 minutes. Discard the leaves, turn the heat back to medium, reheat the cream gently just until hot. Meanwhile, using a whisk, combine the yolks and sugar just until blended. Gradually pour the hot cream into the egg mixture, keep stirring while you do this. Strain through a fine-mesh sieve into another bowl. Divide the cream mixture equally among ramekins, then seal tightly each with aluminum foil to prevent skin forming.
- Place the ramekins in a roasting pan large enough to accommodate them without touching each other. Place the roasting pan in the middle rack on the preheated oven, then add hot water to the pan about ⅔ all the way up the sides of the ramekins.
- Bake for 45 to 55 minutes until the cream is set but still a bit quivery in the center when the ramekins are shaken. Take them out from water bath, cool for 30 minutes. Refrigerate overnight, up to 2 days.