Honey Lemon Pots de Creme

I scored some local honey at a new farmers market in town and picked up some Meyer's lemons at a produce stand in Estero soooooo...decided to try out a new recipe with them. One of my favorite bloggers is Helene from Tartlette so I scanned her website to find something interesting. This is her recipe which is light, flavorful and delicious!

Honey Lemon Pots De Creme:

Serves 6

1 1/2 cups (375ml) heavy cream
6 large egg yolks
1/3 cup honey
zest and juice of 2-3 lemons (you’ll need 1/4 cup or 60ml of juice)
pinch of salt

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, zest 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.