Milk Chocolate and Lemon Pot de Creme - sugar

Method

• To make the Pots de Creme: Preheat oven to 275 degrees F. In a food processor, grind sugar and zest for 1 to 2 minutes.
• Place the lemon sugar mixture in a pot.
• Add the milk and cream.
• Bring it to a boil.
• Remove the pot from the heat and add chocolate, stirring until dissolved.
• Place in an ice bath until chilled.
• Once cold add the egg yolks and lemon juice, mixing well.
• Strain the mixture.
• Portion it into ramekins and bake until set, for approximately 30 to 40 minutes.
• The texture will look like Jell-O in the center.
• Once cooked reserve in the refrigerator until ready to serve.
• To make the Candied Lemon: Place the zest in a pot and cover with cold water.
• Bring to a boil, strain and cover again with cold water.
• Return to a boil and repeat the process once more.
• Place the zest in a pot with water and sugar and simmer gently for 15 to 25 minutes or until slightly translucent.
• Reserve in this liquid until ready to serve.
• This can be made up to 4 days ahead.
• To serve Pot de Creme: Place 1 to 2 teaspoons of Candied Zest on the middle of the Pot de Creme.
• Cover with Milk Chocolate shavings, and serve.
• Note: A viewer, who may not be a professional cook, provided this recipe.
• The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.