Creme caramel au citron
50 min

Lemon and caramel posset

Infini Kanai Chef By Fumiaki Kanai, Chef

A refreshing, easy and authentic lemon and fromage blanc pudding. French Menton lemon is harvested by hand in South of France and is not chemically treated nor wax coated. For Menton and the communes of the PGI -protected geographical indication- this citrus fruit has become an essential part of its history and heritage.

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Ingredients For

  • 40 g
  • Sucre CANNE
    Sweet products
    Guadeloupe cane sugar
    40 g See the article
  • 70 ml
  • 200 ml
  • Vanilla
    Sauces & condiments
    Tahitian Vanilla
    1 pod See the article
  • 1 for zest
  • 20 g
  • 6 for juice
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    25 g See the article
  • 50 g
  • 5 g

Gather all the ingredients

Put the granulated sugar in a saucepan and heat (do not boil it too much!).
When the mixture is foamy, turn off the heat and add half of the the lemon juice to the pan with the vanilla bean. Pour the caramel into a cocotte or other container while it is still hot.

Creme caramel au citron 2
  • Put the egg yolk, milk, fresh cream and the rest of lemon juice in a bowl and mix together.
    Keep all the ingredients at room temperature!
    Do not whisk at this stage, as this will cause the mixture to turn sour.
    When ready to serve, cover with plastic wrap and refrigerate until ready to serve, then slide off the plastic wrap to remove the bubbles.

    Creme caramel au citron 3
  • Creme caramel au citron 4
  • Pour the preparation into a cocotte and bake at 160°C for 25 to 30 minutes.

    Creme caramel au citron 5
  • Put all the ingredients in a bowl and whisk together.

    Creme caramel au citron 6
  • Place the Chantilly on the pudding and sprinkle with lemon zest.
    Use a spoon to scoop out the Chantilly, to create a pretty, moving presentation.

    Creme caramel au citron 7
  • Maine Lobster
    Maine Lobster
    Fleur de sel de Guérande sea salt PGI
    Fleur de sel de Guérande sea salt PGI
    See Recipe