The citrus hit in these lemon thyme pots de creme makes for a refreshing end to a spring meal.
- Place cream, thyme, zest and 1/4 cup (55g) caster sugar in a pan and bring to just below boiling point. Stand for 30 minutes.
- Preheat the oven to 150°C.
- Whisk yolks with remaining 1/4 cup (55g) caster sugar until thick and pale. Bring cream back to just below boiling point, then strain into yolk mixture, stirring to combine. Strain into a jug, then pour into four 1-cup (250ml) ovenproof ramekins. Place in a baking dish and pour in enough hot water to come halfway up the sides. Bake for 20-25 minutes until just set. Cool, then chill for at least 2 hours.
- Dust cremes with icing sugar, scatter with pistachios and serve with macarons.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set