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spring 2010

Petits Pots always seem incredibly luxurious to me, exotic and of course French!

However I find myself making them more and more with so many flavours to explore - fragrant vanilla, spicy cardamon, dreamy chocolate and of course as I've made here, luscious lemon.

These ones are especially cute with their little hats or should that be berets? An idea I stole from the very talented La Tartine Gourmande

  • Lemon Petits Pots de Crème with Meringue Hats
  • 1 cup of milk
  • 1 cup of cream
  • 1 vanilla bean, split
  • Juice and zest of 3 lemons, approximately 60mls
  • 4 egg yolks
  • 5 tablespoons of caster sugar
  • For the meringue hats:
  • 2 egg whites
  • 60 grams caster sugar

  1. Preheat your oven to 160°C (320°F).
  2. Bring the milk and cream to simmering point.
  3. Remove from the heat and add the vanilla pod and lemon juice zest.
  4. Leave to rest and infuse for 15 to 20 minutes.
  5. Strain through a fine sieve to remove the zest and vanilla bean.
  6. In a bowl, beat the egg yolks with the caster sugar.
  7. Pour the milk mixture in slowly and stir to combine.
  8. Divide the mixture evenly between 6 small ramekins.
  9. Place the ramekins in a roasting dish and pour hot water around the ramekins to form a waterbath that comes halfway up the sides.
  10. Bake the petit pots in the water bath for anything from 25 to 35 minutes depending on the size. You will know when they are ready - when they have almost set in the middle when you gently giggle them. They will continue to set fully as they cool.
  11. Remove them from the water bath and let them completely cool. Refrigerate for a few hours, covered.

  1. To make the meringue:
  2. Preheat the oven grill to 200°C (392°F)
  3. In large bowl or your stand mixer, whip the egg whites until soft peaks form.
  4. Gradually add the sugar a little at a time while beating. Continue until all the sugar has been added, has dissolved and the meringue is dense and glossy.
  5. Remove the petit pots from the refrigerator and place them on a baking tray.
  6. Spoon or pipe the meringue to form hats on top of the petit pots.
  7. Place them under the grill briefly to brown the hats, watching them closely until they are a light brown in color.
  8. Serve immediately.
  9. Makes 8 depending on the size of your ramekins - mine were 100mls.

Spring 2010 Front Cover Table of Contents Bron's Thoughts Turning Japanese Tsukemono - Pickles Furikake - Sprinkles
Smokey Chorizo and Broad Bean Skewers Lamb, Broad Bean and Rocket Salad with Mint and Feta Broad Bean and Avocado Dip with Tapenade Straws Savouring Salmon Salmon Cured with Elderflower Syrup Wasabi Pea and Salmon Tartelette
Crispy Skin Salmon with Lemon Chive Cream Baked Salmon with Fennel, Potato and Olives Salmon Rolls with Sweet Chilli Sauce Meringue Loves Lemon Lemon Meringue Pie Lemon Petits Pots de Creme with Meringue Hats
Frozen Lemon Eton Mess A Spring Picnic for Two from Vanille @ Down Under Gluten Free Crackers Fresh Asparagus Soup Buckwheat Crepes with Fennel and Grapefruit Orange Blossom Cookies
Classic & Creative Crepes Suzette Crepes Midori Teriyaki Sauce Taleggio Petits Fours
Pistachio and Lemon Macaron Lemon Pistachio Cheesecake Marbled Brownies Matcha Neenish Tarts Lemon Matcha Custard Cupcakes Uses for Saved Butter Papers Perfect Gohan - Japanese Steamed Rice
Vegetables and Fruit - October/November Bron's Loves A Look Back Tapenade Grilled Pork Fillet, Grapefruit and Lambs Lettuce Salad Lemon Curd Ripple Ice Cream
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