Meyer Lemon and Thyme Pots de Creme
Delicate little pots de creme infused with seasonal Meyer lemon and fresh thyme, this dessert is like a whisper-light breath of spring! So good you won’t believe this easy recipe is low-carb and gluten-free.
If you read my recent guest post on Delish Dish, then you know- the cat is out of the bag. I am officially the worst wife in the world. My husband is Type-2 Diabetic, and I torture him regularly with my dessert creations.
What can I say? I have loved desserts since waaaay before he was ever diagnosed. Maybe my love of desserts and need to constantly create new ones is what led to his disease? He has a family history of it, but I realize I certainly haven’t helped the situation.
I feel really awful about it. So, I have decided to try featuring some diabetic-friendly desserts here from time to time, just to balance out all the copious amounts of sugar.
Most of our backyard garden has officially bit it, at this point. Everything is covered over with a deep blanket of snow. The lone survivor is thyme. It’s delicate little stems are reaching up, through the frosty layer, and it’s tiny little leaves are persevering.
“Though she be but little, she is fierce.”
Yes, I just quoted Shakespeare. Not because I am a literary smarty-pants, but because I am addicted to Pinterest and that saying makes it into my feed pretty much daily.
Anyhow, a little birdie told me that Mr. Allie was hoping for a Meyer Lemon + herb dessert concoction, so this is what I came up with.
I found this recipe for pots de creme years ago, in a book by Martha Stewart called Healthy Quick Cook. It was originally a mocha flavored dessert, made with cocoa powder and evaporated milk. I adapted the original recipe for the flavor combo the hubs was craving, and I’m still amazed at how rich and creamy these little desserts are, for having barely any fat. Plus they are naturally gluten-free, and, if you do like I did and use an artificial sweetener, then they are super low-carb as well.
The Meyer lemon is subtle, and the thyme is a little more assertive, so I would recommend letting the milk and lemon peel get a bit of a head start steeping for a little while, before adding the thyme. That way it won’t overpower.
I don’t normally keep evaporated milk on hand, and that is why I just reduced regular milk down on the stove. It’s actually a pretty easy trick and makes a good substitute for the canned stuff. Just keep a close eye on it, stirring occasionally so it doesn’t burn on the bottom of your pot, and when it gets to exactly 2/3 cup you are good to go.
In my opinion, the artificial sweeteners I have tried always seem sweeter to me than sugar. I used 1/2 cup sweetener when I made this, and I thought it to be quite sweet. If you decide to use sugar instead you may need more, so just taste as you go along and see what you like.
They have a light, almost souffle-like texture, with a fresh, herbal flavor and a little bit of a cheesecake-y tang. A really nice breath of delicate, Springtime flavor, and a great way to utilize seasonal ingredients. I hope you enjoy!
I also want to quickly mention that I am so incredibly honored to have been named as a finalist for Better Homes and Gardens’ 2015 Blogger Awards! I feel so truly blessed to be listed alongside some amazingly talented people I have admired for so many years. If you would take a few moments to click over and place your vote, I would be forever grateful! The baking category is on page 2, so if you aren’t familiar with any of the blogs on page 1, feel free to select “skip category,” and you’ll see me on the second page. Thank you, from the bottom of my heart!
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Delicate little Pots de Creme infused with Seasonal Meyer Lemon and Fresh Thyme, this dessert is like a whisper-light breath of Spring! So good you won't believe this easy recipe is Low-Carb and Gluten Free.
- 1 cup milk
- peel from one Meyer lemon
- 1 small sprig of fresh thyme, plus extra for garnish
- 1 large egg
- 1 egg white
- 1/2 cup sugar or sugar substitute
- 1/2 cup Meyer lemon juice (juice of 2 Meyer lemons)
- Preheat the oven to 350 degrees F.
- Place the milk and lemon peel in a small pot over medium heat. Bring to a low simmer, stirring, until it has reduced to 2/3 cup.
- Remove from the heat and add the thyme. Allow to steep for a few minutes.
- Whisk the egg, egg white, sugar or sugar substitute, and lemon juice together in a small bowl. Stir in the milk, discarding the lemon peel and thyme.
- Transfer the mixture to 4 small (4-ounce) ramekins or jars, and place them in a baking dish lined with a clean kitchen towel. Pour very hot water into the larger baking dish, about 1-inch up the sides of the jars.
- Bake for 50 minutes or until set; cool for 20-30 minutes.
- Garnish with powdered sugar and thyme; serve warm.