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Easter Lemon Peeps de Crème

 
Easter Lemon Peeps de Crème
peepsdecreme3.jpg

Easter Lemon Peeps de Crème  recipe and photograph are by GourmetSleuth.com.  I served this pot de creme with a and the pistachio lemon shortbread recipe can be found at Epicurious.com.  I created this darling pot de creme recipe back March, 2008 to take to an Easter dinner with friends.  I never tire of making it although I do change up the peeps from time to time.  The recipe includes eggs, heavy cream, Meyer lemon and sugar.

Recipe By: Gourmetsleuth
  • Prep15 min |
  • Total50 min |
  • Serves 6 - 8
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Ingredients

Instructions

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.

Additional Notes

Additional 1/2 cup whipping cream for garnish

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