I had gone to Longwood Gardens to buy orchids…not because I needed another orchid, or, for that matter, any other additional plant in my sunroom! Longwood, one of the great public gardens in the Philadelphia area, is just a few miles away from me, and a few late-winter weeks ago my husband and I spent part of my birthday there. We walked the outdoor paths, breathed in cold, crisp air, took in the snowy landscape. Beautiful.
Then we went indoors to the conservatory, and were overtaken with breathtaking color and lushness…and orchids everywhere. It was their Orchids Extravaganza. Orchids were tucked in among other plants, hung from rafters, grouped together into orchid trees.
So when the display was dismantled, and the orchids offered at discounted prices, off I went to pick up a little piece of that day. Of the remaining orchids I was drawn to the oncidiums, and bought two. It was the yellow, I think. One had yellow flowers with touches of purple and ivory, and the other was ivory with purple and bits of yellow.
Spring seems to finally be declaring itself around here, and, yellow…well, yellow is a sunny color, and seemed right in step with incoming spring.
And sunny yellow made me think of lemons, for which I happen to have several clipped recipes gathered over several years…and never made.
So I pulled one out.
Lemon pots de crème. Lemon pots of custard.
Meant to make six individual servings, it was perfect, because I happened to have six individual-sized, ovenproof custard cups, having bought them to make the mushroom tarts I wrote about last year.
Here’s the recipe for lemony, sunshiny pots de crème.
- 2 medium lemons (or whatever amount of lemons it takes to get 1/2 cup of fresh lemon juice and 1 teaspoon of zest. I happened to have little ones, and it took 6!)
- 2/3 cup sugar
- 1 egg
- 4 egg yolks (I froze the whites to thaw out another time and make meringues.)
- 1 1/4 cups heavy cream
- powdered sugar (to dust on top of cooked and cooled custards)
Heat the oven to 325°. Grate 1 teaspoon of lemon zest. Squeeze that 1/2 cup of lemon juice. Whisk in sugar, egg, and yolks, then whisk in cream until sugar dissolves. Pass mixture through a strainer; stir in zest.
Put six 1/2-cup, ovenproof custard cups in a deep baking dish. Divide the lemon mixture evenly between them. Slide the whole thing into the oven and fill the baking dish with hot tap water to come within 1/2 inch of the top of the custard cups. Bake, uncovered, until custards are just set in the centers, 35 to 40 minutes. Carefully remove from water and set aside to cool completely.
Dust with powdered sugar.
Pots de crèmes of sunshine.