These blender White Chocolate and Lemon Pots de Creme are easy to make and taste sublime. They look impressive, but no one need know how easy they are to make!
Cook Time 10minutes
Author Annie N
6oz(170g) white chocolate,broken into small pieces
1cup(240ml) double/heavy cream
4large egg yolks
1/3cup(66g) white/caster sugar
Pinch of salt
Zest of 1 lemon,optional
Chocolate shavings and extra lemon zest to garnish,optional
Spray 2 large or 4 small ramekins/jars with cooking spray and leave to one side. - Side note, I would advise making 4 small pots de creme. They are quite rich and you don't need a huge serving.
Place the small pieces of white chocolate into your blender and leave to one side.
Place cream, egg yolks, sugar, vanilla extract and salt into a medium sized saucepan. At this stage you can add in the lemon zest if using (see note). Place over a low heat and stir frequently so it doesn't stick to the sides. Keep the heat low so you don't scramble the eggs.
Bring to a gentle boil and stir until it thickens and coats the back of a spoon. Once it starts bubbling around the edges it will thicken quickly, so stir continuously.
Once thickened, remove from the heat and pour over the melted chocolate in your blender. Blitz until smooth and thick, then divide between your ramekins/jars.
Leave to cool for 30 mins before placing in the fridge for 2-2 1/2 hours until firm.
To serve: top with 1tbsp lemon curd and spread into an even layer. Sprinkle with chocolate shavings and lemon zest if desired.
White Chocolate and Lemon Pots de Creme will keep covered, in the fridge, for 1 day. Serve chilled.
*I have tried it with the lemon zest in the pots de creme and no lemon curd on top and with the lemon zest not in the cream and just the lemon curd on top. Both are delicious, it depends how much you like lemon!