The name makes this sound like an incredibly fancy production, but really, pots de creme is simple to make!
The only thing you need to remember when working with heat and eggs, is don’t curdle them. Pour the hot liquid into the eggs very, very, slowly and whisk very, very, quickly. Then, don’t over cook it once it’s in the oven. If it’s overcooked, it takes on a very eggy texture and taste. I prefer mine like a light and creamy pudding. It’s as easy as that.
Of course, you can make this with all different types of flavors and you can have it for dessert rather than breakfast. However, if you don’t start your day off with something you love for breakfast that pleases all of those taste buds you were blessed with, it can set the tone for a very boring day.
You know what professionals say about eating healthy?
“Eat like a king for breakfast, eat like a prince for lunch, and eat like a pauper for dinner.”
Who am I to argue?
Lemon Pots De Creme:
1 14 ounce Can of Full Fat Coconut Cream
6 Large Organic Egg Yolks
1/3 Cup of Pure Raw Honey
Juice & Zest of 2 Large Organic Lemons
Pinch of Kosher Salt
Preheat oven to 325 degrees, place 6 ramekins in a large roasting pan and set aside, and start a tea kettle of water to boil.
Zest and juice the lemons and set aside. Scoop the coconut milk into a small sauce pan and whisk to combine the solids and liquid. Heat on low just until it begins to simmer and remove from the heat. Crack the egg yolks into a large bowl. Add the honey and salt and whisk until thoroughly combined and a little fluffy. Add the lemon juice and zest and whisk again until thoroughly combined. Very, VERY, slowly drizzle the hot coconut milk into the egg mixture while whisking the entire time.
Pour the mixture into a large glass measuring cup and pour into ramekins. If you have a lot of bubbles you can sift it with a fork to get rid of most of them.
Very carefully transfer the roasting pan with the filled ramekins to the middle oven rack. Don’t pull the oven rack out. Pour hot water from the tea kettle into the corner of the roasting pan being careful not to splash into the pots de creme and fill to about half way up the sides of the ramekins.
Cook for 25 minutes. The pots de creme should be set on the sides and jiggle (not wave) in the middle when done.
Carefully remove the roasting pan from the oven and allow to sit for about 5-10 minutes or until you can safely pick them up with your fingers. Then, remove ramekins being mindful not to drip water onto the tops of the other ramekins. Refrigerate for at least 4 hours.
Below you can see the texture you’re shooting for.
3/4 Cup of Maine Wild Blueberries
1 Tablespoon of Granulated Sugar
2 1/2 teaspoons of Fresh Organic Lemon Juice
Rinse the berries if they’re fresh. Place in a small bowl and add the sugar and lemon juice. Crush (some, not all) carefully with the back of a spoon, stir, and refrigerate until ready to use.
Lemon Ginger Granola:
2 Cups of Gluten Free Rolled Oats
1 Cup of Raw Sliced Almonds
1/8 Cup of Dark Brown Sugar
1/8 Cup of Pure Maple Syrup
1/8 Cup of Organic Virgin Coconut Oil, melted
1/2 teaspoon of Kosher Salt
Zest of 1 Large Organic Lemon
1/2 teaspoon of Freshly Grated Organic Ginger Root
Preheat oven to 300 degrees and line a baking sheet with parchment paper, set aside. Place all ingredients in a large bowl and mix thoroughly. Spread onto cookie sheet.
Bake for about 30-35 minutes, stirring every 10 minutes. Allow to cool completely before topping the pots de creme.
It will be golden when done.
Top the chilled pots de creme with a bit of granola, and a bit of the wild Maine blueberries.