photo by: photo: shown with pistachio lemon shortbread. Pot de creme set by Fitz & Floyd, ci

Easter Lemon Peeps de Crème

Peeps de creme recipe and photograph are by and the pistachio lemon shortbread recipe can be found at (from Bon Appetite).

Yield: Serves: 6 - 8
Easter Lemon Peeps de Crème 0 0
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2/3 cups sugar
1 whole egg
4 egg yolks
1 1/4 c. heavy cream
1 teaspoon grated Meyer lemon rind
1/2 cup Meyer lemon juice

Additional 1/2 cup whipping cream for garnish
Sugar peeps for decoration


Preheat oven to 325

Whisk lemon juice, sugar, egg, egg yolks together. Whisk in the cream until the sugar dissolves. Pass the mixture through a strainer; stir in the lemon rind.

Place 6 - 3/4 cup pot de creme cups, or (soufflé, or custard cups) in a large roasting pan. Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 35 minutes.

Remove the pan from the oven. Remove dishes from the pan and allow them to cool. Then, cover and chill in refrigerator at least 2 hours and as long as overnight.

To Serve

Beat the remaining whipping creme until soft peaks form. Spoon one tablespoon of whipped cream atop each pot de creme. Place one "peep" in the cream to hold it upright.
Posted: 8/26/2009 10:59:50 PM

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