With just 4 ingredients, Tartelette’s pots de crème recipe is a sublime way to highlight floral honeys like lavender or apricot. Whisk in a few egg yolks and cream et voila!
I happen to have a stash of floral spring honey from my Albuquerque neighborhood and will conduct rigorous recipe testing this weekend. With solely your well-being in mind, of course.
Honey Lemon Pots De Crème
1 1/2 cups (375ml) heavy cream
6 large egg yolks
1/3 cup honey
zest and juice of 2-3 lemons (you’ll need 1/4 cup or 60ml of juice)
pinch of salt
Preheat oven to 325Fº and position a rack in the center. Place your ramekins in a heavy deep pan and set aside.
In a medium saucepan, bring the heavy cream to a simmer. Turn the heat off but keep the cream warm.
In a large bowl, whisk together the egg yolks and honey for a couple of minutes. Add the lemon juice and salt and whisk until smooth. Slowly pour the heavy cream over the egg yolk mixture, whisking well. Let stand for a couple of minutes to let any foam rise to the top, skim it off and divide the mixture among your ramekins. Pour hot water inside the pan, making sure the water comes at least halfway up the sides of your dishes. Bake for 20 to 30 minutes.