Meyer Lemon Pots De Creme With Honeyed Kumquats Recipes

MEYER LEMON POTS DE CREME WITH HONEYED KUMQUATS

Steps:

• Preheat oven to 325°F. Place four 4-ounce pots de crème pots, ramekins, or 6-ounce custard cups in a 2-quart square baking pan; set aside.
• In a small saucepan, combine sugar, lemon zest, lemon juice and salt. Slowly stir in whipping cream. Cook and stir over medium heat just until simmering. (Mixture may smell like buttermilk.)
• In a medium bowl, lightly whisk egg yolks. Very gradually whisk the hot cream mixture into the egg yolks. Divide mixture among pots de crème pots.
• With baking pan sitting on oven rack, carefully pour enough hot water to the baking pan to come halfway up sides of pots de crème pots. Bake in a 325° oven about 35 minutes or until edges of custards are set but centers jiggle slightly when shaken. Transfer pots de crème pots to wire racks; cool for 30 minutes. Cover and chill for 4 hours or up to 2 days before serving.
• In a small skillet combine honey and thinly sliced kumquat. Cook and stir over low heat until the honey melts and kumquats soften slightly and look glazed (about 3 minutes). Cool slightly, then spoon over pot de cremes before serving, using 2 or 3 kumquat slices for each pot.

CANDIED KUMQUATS OR MEYER LEMONS

Steps:

• In a small saucepan, cover the fruit with cold water and bring to a boil. Drain. Cover the fruit with cold water and bring to a boil again. Drain and set aside.
• In the same saucepan, combine 1 cup water and the sugar, bring to a boil, reduce heat and simmer for 10 minutes.
• Pierce each piece of fruit 2 or 3 times with a paring knife. Drop the fruit into the sugar syrup and continue to simmer for 15 minutes for kumquats or 20 minutes for lemons.
• Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight.
• Bring the syrup and fruit to a boil, then reduce to a simmer for 10 minutes. Cool and store in a glass jar. Fruit and syrup will keep in the refrigerator for 3 months.