Lemon Pots de Creme with Blueberries and Cookie Crumble: a light and refreshing dessert recipe to serve this summer!
A simple pots de creme is whipped up using heavy cream, sugar, lemon zest, egg yolks and lemon juice. It is baked and then chilled for the perfect consistency. Top with fresh blueberries and crispy cookie crumbles to create the perfect refreshing after-dinner treat!
These weeks are beginning to drag. I totally woke up today thinking it was Friday. I mentioned before how uncomfortable I have been cooking and baking in my current kitchen. I have also mentioned how much the lighting in this place seriously blows. I’m adding the “I’m not comfortable working in my makeshift office” to the list. My office in the last house was amazing. I felt comfortable in there. It was cozy and warm and everything I dream an office should be.
This office does not provide like the last office did. I shouldn’t really complain. At least I have an office, or “an escape” as I like to call it. It could be worse. Our temporary living situation is nice enough. It’s basically student housing since we live in a college town. You remember what those apartments were like right? The apartments that have a small living space, but an insane amount of bedrooms kind of apartment? You know the apartments that can cram 4 (8 if you share) students into a small little space. Our apartment is like that. It’s definitely bringing back memories that I wish not to remember. My introvertness is starting to shine through. Zach, if you’re reading, I love you darling, but I like my space. Let’s just leave it at that.
Anyway, as I continue to get used to this current living situation, I’m going to continue to share recipes that I’ve had stored in my recipe vault. This lemon pots de creme with blueberries and cookie crumble is just one such recipe. I made this dessert before we moved out of our last house. *sad face*
It was so delicious! *happy face*
…and I’m so excited to share it with you today even though I totally thought it was Friday! This was totally supposed to be a celebratory post, but hey who cares. It will get us through until Friday right?
Crispy cookies, tart blueberries and soft pudding. What’s not to love? This lemon pots de creme is definitely a recipe you need to make before the summer comes to an end! Pair them with a dry sour ale. I love sours (especially dry ones) with citrusy desserts. It’s almost like a wine and food pairing, but so much better! ;) Have a wonderful day and I’ll talk to you tomorrow! xoxo
Lemon Pots de Creme with Blueberries and Cookie CrumblePrint Pin Rate
- 6 large eggs yolks
- 3 cups heavy cream
- 1 cup granulated sugar
- 3 tablespoons lemon zest
- 2 tablespoons lemon juice
- 2 cups fresh blueberries
- 1 1/2 cups crispy cookie crumbles store-bought shortbread works well
- Bring a large pot of water to a boil. Preheat your oven to 300 degrees F and place 6 ramekins inside a baking dish. Set aside.
- In a medium bowl, whisk together the egg yolks. Set aside.
- Combine the heavy cream, sugar and lemon zest in a large saucepan over medium heat. Bring the mixture to a simmer, stirring constantly until the sugar dissolves. Continue to simmer for about 5 minutes, stirring frequently. Reduce the heat to low.
- Very slowly add the cream mixture to the egg yolks, whisking vigorously. Once about 1/2 of the cream mixture has been added to the egg yolks, transfer it all back to the saucepan. Whisk continuously just until the mixture is blended. Stir in the lemon juice. Remove from heat and pour the cream into the prepared ramekins. Pour the boiling water very carefully into the baking dish, until the ramekins are halfway submerged. Cover the baking dish with foil and place it in the oven to bake for 30 minutes, or until the pots de creme are just set.
- Remove from heat and let cool for about 30 minutes before transferring them to the refrigerator to chill for at least 8 hours before serving.
- When you go to serve, garnish the lemon pots de creme with blueberries and cookie crumbles. Best served after the pots de creme has set at room temperature for about 20 minutes after pulling them from the fridge.