Easter Lemon Peeps de Crème
Serves: 6 ~ 8
2/3 cups sugar
1 whole egg
4 egg yolks
1 1/4 cup heavy cream
1 teaspoon grated lemon rind
1/2 cup lemon juice
Additional 1/2 cup whipping cream for garnish
Sugar peeps for decoration
Whisk lemon juice, sugar, egg, egg yolks together. Whisk in the cream until the sugar dissolves. Pass the mixture through a strainer; stir in the lemon rind.
Place 6 - 3/4 cup pot de creme cups, or (soufflé, or custard cups) in a large roasting pan. Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 35 minutes.
Remove the pan from the oven. Remove dishes from the pan and allow them to cool. Then, cover and chill in refrigerator at least 2 hours and as long as overnight.
Beat the remaining whipping creme until soft peaks form. Spoon one tablespoon of whipped cream atop each pot de creme. Place one "peep" in the cream to hold it upright.
Peeps de creme recipe and photograph are by GourmetSleuth.com and the pistachio lemon shortbread recipe can be found at Epicurious.com (from Bon Appetite).
If you have found this blog entry of mine today, I wish you peace, gracious living, the warmth of your family and the blessing of our heavenly Father on this most blessed of days. Below you will find my Easter present for you. Remember, it's good to share your love, and a meal, with those you love as often as possible.
"He is risen; He is not here."
~ Mark 16:6