Meyer Lemon and Thyme Pot 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.
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Dessert
Cuisine: French
Keyword: Lemon, meyer lemon, pot de creme, thyme
Servings: 4 small servings
Calories: 160kcal
- 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.
Calories: 160kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 54mg | Potassium: 139mg | Sugar: 28g | Vitamin A: 160IU | Vitamin C: 12.2mg | Calcium: 75mg | Iron: 0.2mg