Last year I featured a Chocolate Balsamic Pots de Crème recipe on the blog – easily one of the most decadent desserts I’ve published to date. Today’s White Chocolate Lemon Pot de Crème recipe is the perfect counterpoint to the last one. Both versions use acid – one in the form of balsamic vinegar and other with lemon – to cut the decadence and create balance.
I love pots de crème because they come together effortlessly and don’t require any expert pastry chef skills but your guests will probably think otherwise.
Assuming this isn’t your first time on this blog, you’ll know that I spend a lot of time talking about my dating life, from my first Tinder date, to the problem with Bumble and the pitfalls of online dating as a thirty-something woman.
I got to thinking over the weekend that maybe I was coming across as a bit jaded. So, for a change of pace, and in the interest of practicing gratitude, I’m highlighting the BENEFITS of being single.
Like a true artist, I often draw inspiration for my writing from my life. I was having drinks with my friends Rob and Alyssa the other day and they told me a story that really made me appreciate sleeping alone.
They recently moved into a new home and upgraded to a king-sized bed. In spite of the additional sleeping square footage, Alyssa felt Rob rustling beside her in the middle of the night and opened her eyes just in time to watch Rob’s outstretched fingers descend into her naked pupil. It’s worth noting, Rob wasn’t trying to torture his girlfriend, he was just stretching in his sleep and somehow managed to locate Alyssa’s eyeball, from across the bed, with the precision accuracy of a darts champion at the local legion.
Their little midnight mishap got me to thinking about other advantages of the spinster life:
I know there are plenty of other upsides I’ve missed – name a few in the comments below! Also, I’ll be eating BOTH of these pots de crème all by myself, because I can.
Put the white chocolate in a medium bowl. Set aside. In a small saucepan, over low heat, add the cream and milk and heat until hot but not boiling. Pour the cream mixture over the chocolate and stir until smooth. In another medium bowl, whisk the egg yolks, sugar, lemon zest, and salt together until smooth. Slowly whisk the cream mixture into the egg mixture until smooth.
Ladle the custard into 4 (4-ounce) ramekins or custard cups. Arrange the ramekins in an 8 by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the ramekins. Bake for 35-40 minutes until the custard is almost set and still slightly soft in the center (custard will set as it cools).
Let the ramekins cool for 30 minutes in the baking dish. Remove the ramekins from the water and refrigerate for 3 hours or up to 1 day.
Recipe slightly adapted from: De Laurentiis, Giada. “Lemon and White Chocolate Pots de Crème.” Food Network.