Lemon Pots de Crème

Lemon Pots de Crème
Need a dose of sunshine? Bright, refreshing citrus is the star of these silky baked custards. And with only five ingredients, they could hardly be simpler to make. Get the recipe:Lemon Pots de Crème. Photo: Hector Manuel Sanchez
Hands On Time:
20 mins
Total Time:
4 hrs 50 mins
4 serves


  • 6 large egg yolks

  • 2 tablespoons lemon zest

  • ½ cup sugar, divided

  • 1 cup milk

  • ¾ cup heavy cream

  • teaspoon salt

  • whipped cream and blueberries, optional


  1. Set 4 (4 oz.) ramekins in a large baking pan. Bring a kettle of water to boil. Heat the oven to 325°F.

  2. Combine the egg yolks, lemon zest, and 1/4 cup of the sugar in a medium bowl. Combine the milk, cream, salt, and remaining sugar in a small saucepan and bring to a simmer. Slowly and gradually whisk the warm cream mixture into the egg yolk mixture. Divide among the ramekins.

  3. Set the baking pan in the oven. Pour boiling water into the baking pan until it reaches halfway up the sides of the ramekins. Cover the pan with foil.

  4. Bake the custards until they are set around the edges but still jiggle a bit in the center, about 25 to 30 minutes. Remove the pan from the oven and let cool to room temperature, then transfer the ramekins to the fridge to chill for at least 4 hours. To serve, top with whipped cream and blueberries if desired.

Chef's Notes

Note: Total time includes chilling time.

Nutrition Facts (per serving)

370 Calories
25g Fat
335g Carbs
7g Protein
Nutrition Facts
Calories 370
% Daily Value *
Total Fat 25g 32%
Saturated Fat 14g 70%
Cholesterol 335mg 112%
Sodium 125mg 5%
Total Carbohydrate 335g 122%
Total Sugars 30g
Protein 7g
Calcium 136mg 10%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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