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    Home / Recipes / Recipes / Desserts

    Honey & Lemon Pots de Creme

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    Honey & Lemon Pots de Creme
    Desserts

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    Ingredients

    1 ½ cups (375ml) heavy cream
    6 large egg yolks
    ⅓ cup honey
    zest and juice of 2-3 lemons (about ¼ cup)
    pinch of salt

    Directions

    Preheat oven to 325Fº and position a rack in the center. Place your ramekins in a heavy deep pan and set aside.In a medium saucepan, bring the heavy cream to a simmer. Turn the heat off but keep the cream warm.
    In a large bowl, whisk together the egg yolks and honey for a couple of minutes. Add the lemon juice and salt and whisk until smooth. Slowly pour the heavy cream over the egg yolk mixture, whisking well. Let stand for a couple of minutes to let any foam rise to the top, skim it off and divide the mixture among your ramekins. Pour hot water inside the pan, making sure the water comes at least halfway up the sides of your dishes. Bake for 20 to 30 minutes.

    Serve with your favorite Gluten Free cookies.

    « Dark Chocolate Ice Cream
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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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