Meyer Lemon Pots de Creme with Raspberry Sauce

San Francisco Bay Area chefs can be wildly inventive when flavoring pots de creme, the silky baked custards served in small pots. Ginger, bittersweet chocolate, dulce de leche (milk-based caramel) and espresso are among the pot de creme flavors that turn up on menus, but Meyer lemon-the fragrant citrus that thrives in local backyards-is perhaps the most inviting. Achieving a velvety texture with pots de creme takes some attention. If you overcook them, they will be overly firm once chilled. Make sure they are still quivery when you remove them from the oven.Serve with a late-harvest dessert wine, such as Muscat.
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Customer Reviews for Meyer Lemon Pots de Creme with Raspberry Sauce
Review 1 for Meyer Lemon Pots de Creme with Raspberry Sauce
4 out of 5
4 out of 5
starcook
Nashville, Tn
April 30, 2010
Would You Recommend? Yes
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Luscious Lemon Flavor
April 30, 2010
I made as directed but used regular lemon zest instead of Myers lemons as not available in my supermarket and it worked just fine. Reduced baking time by 5 minutes to acheive proper consistency. Also prefer an uncooked raspberry sauce...pureed frozen raspberries, squeeze of lemon and powdered sugar to taste.