Pot De Créme Au Citron Recipe

Preparation Instructions

1. 1

   Prepare the Lemon Custard

   In a mixing bowl, whisk together the eggs and granulated sugar until the mixture is smooth and pale. Gradually add the lemon juice and lemon zest, stirring until well combined.

2. 2

   Cook the Custard

   In a saucepan over medium heat, combine the egg mixture with the heavy cream. Stir continuously until the custard thickens and coats the back of a spoon (about 10-15 minutes). Do not let it boil. Remove from heat and let cool slightly.

3. 3

   Chill the Custard

   Pour the custard into individual serving cups and refrigerate for at least 4 hours or until set.

4. 4

   Make the Blueberry Compote

   In a small saucepan, combine the blueberries, butter, and a tablespoon of sugar over medium heat. Cook until the blueberries break down and the mixture thickens, about 5-7 minutes. Let cool.

5. 5

   Prepare the Vanilla Whipped Cream

   In a mixing bowl, beat the heavy cream with vanilla extract and powdered sugar until soft peaks form.

6. 6

   Serve

   To serve, top each pot de crème with a dollop of vanilla whipped cream, spoon over the blueberry compote, and enjoy with a French butter cookie on the side.