Lemon Pots de Crème

Pot de crème may be a heavenly dessert, but it’s also convenient—you can (and should) make it the day before you plan to serve it, so when it’s time for dessert, all you have to do is pull the chilled custards out of the refrigerator and decorate them with candied zest or flowers, if you like. 

• Finely grated zest of 4 lemons
• 3/4 cup fresh lemon juice  
• 3/4 cup granulated sugar
• 3-1/2 cups heavy cream
• 1/2 vanilla bean, seeds scraped and pod reserved (or 2 tsp. pure vanilla extract)
• 10 large egg yolks
• Sweetened whipped cream, for garnish
• Candied citrus peel or candied flowers, for garnish (optional)

Put a large pot of water on to boil for the water bath. Position a rack in the middle of the oven and heat the oven to 325°F. Put eight 6-oz. ramekins in a large roasting pan or baking dish with high sides.

In a small saucepan, combine the lemon zest, juice, and 1/4 cup of the sugar. Simmer until reduced to 1/2 cup, about 15 minutes; set aside. In a medium saucepan, combine the cream, 1/4 cup of the sugar, and the vanilla seeds and pod (if you’re using vanilla extract, don’t add it yet) and bring to just below boiling. Remove from the heat.

In a medium bowl, beat the egg yolks with the remaining 1/4 cup sugar until smooth. Gently whisk a ladleful of the hot cream into the yolks and then whisk the yolk mixture into the saucepan with the rest of the cream. Cook slowly, stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 minutes. Stir in the reserved lemon syrup and strain immediately through cheesecloth or a fine sieve. If you’re using vanilla extract, stir it in now.

Divide the mixture among the ramekins in the roasting pan. Pull out the oven shelf, put the roasting pan on it (be sure it’s stable), and pour enough boiling water into the pan so that it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of foil (simply lay the sheet on top, don’t crimp the edges) and bake for 25 to 45 minutes—start checking early—until the custards are set about 1/4 inch in from the sides, the centers respond with a firm jiggle (not a wavelike motion) when you nudge the ramekins, and the centers of the custards register 150° to 155°F on an instant-read thermometer (the hole left by the thermometer will close up as the custards firm). Let the custards cool to room temperature in their water bath. Remove the custards from the bath, cover them with plastic, and refrigerate for at least 8 hours. Garnish with a dollop of sweetened whipped cream and candied zest or flowers, if you like. 

Spiced Sweet Potato Ice Cream

Winner of our Create Your Own Ice Cream contest, this southern treat is one we're sure you'll enjoy.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup brown sugar
• Table salt
• 5 large egg yolks
• 1 cup cooked, mashed sweet potato
• 2 tsp. pure vanilla extract
• Pinch of ginger
• Pinch of nutmeg
• Pinch of cinnamon

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the strainer with the spatula to extract as much flavor as possible.

Cool the custard to below 70°F by stirring it over the ice bath. Stir mashed sweet potato, vanilla extract, ginger, nutmeg, and cinnamon into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Butterscotch Crunch Ice Cream

If you like your ice cream not so sweet, use only two-thirds of the candy; the rest will keep in an airtight container at room temperature for two weeks.

For the butterscotch crunch:

• 1/4 cup heavy cream
• 2 oz. (4 Tbs.) unsalted butter
• 1 1/4 cups firmly packed light brown sugar
• 1/2 tsp. salt
• 1 Tbs. Scotch whisky
• 1 tsp. vanilla extract

For the ice cream base:

• 3 cups milk
• 1 vanilla bean, split
• 1 cup firmly packed light brown sugar
• 9 large egg yolks
• 1 tsp. vanilla extract

To make the butterscotch crunch:

Spray a 13x9-inch baking pan or Pyrex dish with nonstick spray or grease it very lightly. In a medium, heavy-based saucepan, combine the cream, butter, brown sugar, and salt. Bring to a boil over medium-high heat, stirring often. When big bubbles start to form, check the mixture with a candy thermometer. As soon as it reaches 285°F, remove it from the heat and carefully stir in the whisky and vanilla. Carefully pour the mixture into the prepared pan, spreading it with an oiled spatula. Let cool. Break the cooled candy into chunks and pulse the chunks in a food processor (in batches if necessary) until the pieces are the size of corn kernels. If you create a lot of powder, you might want to sift the crunch before adding it to the ice cream.

To make the ice cream:

In a medium, heavy-based saucepan, combine the milk and vanilla bean and bring to a simmer over medium heat. Fill a large bowl with ice.

Meanwhile, in a medium bowl, whisk the brown sugar, egg yolks, and vanilla extract until combined. Slowly pour some of the hot cream mixture into the yolk mixture, stirring to temper it. Return this mixture to the pan and cook over medium heat, stirring until it’s slightly thickened and coats the back of a wooden spoon.

Pour the mixture into a clean medium bowl and nestle it into the bowl of ice; stir the mixture to cool it and then refrigerate until very cold. Strain the mixture and freeze it in an ice-cream maker following the manufacturer’s directions. When almost completely frozen, swirl in the butterscotch crunch: put half of the ice cream in a chilled stainless-steel bowl, sprinkle half of the crunch on top, and swirl with a butter knife. Top with the remaining ice cream and crunch and swirl again. Cover the ice cream tightly with plastic wrap and freeze.