Recipe - Lemon Pots De Creme

2 md Lemons
2/3 cup Sugar
1 Egg
4 Egg yolks
1 One fourth cup Heavy cream
5 teaspoon Confectioners' sugar
6 Candied violets (optional)

PREPARATION AND COOKING: Heat oven to 325F. Grate 1 teaspoon lemon zest.
Squeeze One half cup lemon juice. Whisk in sugar, egg, and yolks, then whisk in
cream until sugar dissolves. Pass mixture through a strainer; stir in zest.

Put six 1/2cup pots de creme or souffle dishes in a deep baking dish.
Divide the lemon mixture evenly between the pots. Put dish in the oven and
pour in hot tap water to come within One half inch of the top of the pots. Bake,
uncovered until the custards are just set in the centers, 35 to 40 minutes.
Carefully remove pots from the water and set aside to cool completely.

SERVING: Dust surface of custard with confectioners' sugar and garnish
with candied violet.

Makes 6 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini