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    Milk Chocolate & Lemon Pots de Creme


    Source of Recipe


    Patrick Coston; Executive Pasty Chef ILO Restaurant

    List of Ingredients




    Pot de Creme:
    2/3 cup sugar
    3 lemons, zested
    1 cup milk
    3 cups cream
    2 cups milk chocolate
    10 egg yolks
    1/3 cup lemon juice

    Candied Lemon:
    4 lemons, zested
    Cold water, for blanching
    1 cup water
    2 cups sugar

    Milk chocolate, for garnish

    Recipe



    To make the Pots de Creme: Preheat oven to 275 degrees F. In a food processor, grind sugar and zest for 1 to 2 minutes. Place the lemon sugar mixture in a pot. Add the milk and cream. Bring it to a boil. Remove the pot from the heat and add chocolate, stirring until dissolved. Place in an ice bath until chilled. Once cold add the egg yolks and lemon juice, mixing well. Strain the mixture. Portion it into ramekins and bake until set, for approximately 30 to 40 minutes. The texture will look like Jell-O in the center. Once cooked reserve in the refrigerator until ready to serve.

    To make the Candied Lemon: Place the zest in a pot and cover with cold water. Bring to a boil, strain and cover again with cold water. Return to a boil and repeat the process once more. Place the zest in a pot with water and sugar and simmer gently for 15 to 25 minutes or until slightly translucent. Reserve in this liquid until ready to serve. This can be made up to 4 days ahead.

    To serve Pot de Creme: Place 1 to 2 teaspoons of Candied Zest on the middle of the Pot de Creme. Cover with Milk Chocolate shavings, and serve.

    Yield: 4 to 8 portions

 

 

 

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