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.
Lemon, meyer lemon, pot de creme, thyme
Servings: 4small servings
peel from one Meyer lemon
1small sprig of fresh thyme,plus extra for garnish
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.
Meyer Lemon and Thyme Pot de Creme
Amount Per Serving
Calories 160Calories from Fat 27
% Daily Value*
Saturated Fat 1g6%
Vitamin A 160IU3%
Vitamin C 12.2mg15%
* Percent Daily Values are based on a 2000 calorie diet.