This delicate dessert is scented with dried lavender flowers. The flowers are heated with the creme and allowed to stand to absorb the scent. The flowers are later strained out and discarded.
The simple recipe is in "Daniel Boulud's Cafe Boulud Cookbook" (Simon & Schuster, 1999). The lemon pot de creme is served with sevruga or osetra caviar.
While many pot de creme recipes are cooked in a "water bath" in the oven this recipe is all done on the stove top. It is a great recipe to use those pot de creme cups that you prefer not to place in the oven.
Although chocolate is popular the "traditional" pots de creme was vanilla. This version has a nice orange scent.
This is one of two versions of Caramel Pots de Creme we have on our site. This version is adapted from a Martha Stewart recipe and it does not add any liquid to the sugar when making the caramel. This gives the pots de creme a very rich flavor.