As I type this, I have a recipe in the oven that I’m not posting. You’d thank me for it except that I’m providing you to the link for the Twix-tacular bars here. I think I hate Laura just a little bit right now. If you want to hate her, too, go see how evil those bars are.
I’ll try to be a little more healthful.
After all, it’s fresh fruit. And less sugar. It’s all relative.
Lemon Raspberry Pots de Creme
4 c heavy cream
1 vanilla bean, seeds removed
zest of one lemon
7 egg yolks
1/2 c sugar (see, I told you it was less than the Twix-tacular Bars)
1/3 c lemon juice
2 pints raspberries
Preheat the oven to 350 degrees (325 is ok if you think your oven may run hot!).
Heat the cream, vanilla bean, and lemon zest in a heavy saucepan on medium low heat until steaming. Allow the flavors to infuse for about 10 minutes, then remove from the heat.
In a large bowl, whisk together the egg yolks and sugar. Slowly add the lemon juice to the well-whisked mixture slowly, as though you’re emulsifying oil. Temper the eggs by adding a small amount of the cream to the eggs to bring them to temperature. Then slowly pour the egg mixture into the hot cream while whisking to ensure the mixture does not scramble.
Return to the stove and let it simmer a few more minutes or steep together off the heat for about ten minutes. You’ll know it’s ready when it starts to coagulate on a wooden spoon. Use your finger to draw a line in the custard. If the line stays for a bit, it’s ready.
Pour the custard into individual ramekins and place into a baking dish. Pour hot water into the baking dish (NOT into the ramekins) until it reaches about halfway up the sides of the ramekins.
Bake in the oven until the custard is set but slightly jiggly in the center. This will be in the neighborhood of 60 minutes, but every oven will be different. Go by feel here!
Remove the roasting pan and chill the ramekins in the fridge until cold. When ready to serve, cover the top completely with raspberries.