I'm Not a Baker, but...!

I decided to attempt baking Lemon & White Chocolate Pots de Creme! It was a very tideous process, but it was well worth it and they turned out DELISH!!
[Lindt white chocolate]

[The yolk, sugar and lemon zest mixture]

[Everything combined and sitting in HOT water.]

[Right out of the oven.]

Beautiful!

Recipe:

- 2 bars white chocolate chopped into 1/4 inch pieces (recommended: Lindt)
- 3/4 C heavy cream
- 1/4 C whole milk
- 4 egg yolks
- 1 Tbsp sugar
- 1 1/2 tsp lemon zest
- Pinch fine sea salt
- 1/2 C fresh raspberries
- Ramekins or custard cups

Put an oven rack in the center of the oven. Preheat to 300 degrees.

Put the white chocolate in a medium bowl. Set aside. In a small saucepan, over low heat, add the cream and milk and heat until hot but not boiling. Pour the cream mixture over the chocolate and stir until smooth. In another medium bowl, whisk the egg yolks, sugar, lemon zest and salt together until smooth. Slowly whisk the cream mixture into the egg mixture until smooth. Ladle the custard into 4 (4-ounce) ramekins or custard cups. Arrange the ramekins in an 8X8 inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set and still slightly soft in the center (custard will set as it cools). Let the ramekins cool for 30 minutes in the baking dish. Remove the ramekins from the water and refrigerate for 3 hours or up to 1 day.

Garnish with fresh raspberries!

I made this dessert to go along with the following soup and steak recipes. All courtesy of Giada!