Ingredients
1 1/2 cups heavy cream 1 cup milk 1/3 cup granulated sugar Pinch of fine sea salt 3 tablespoons grated Meyer lemon zest (from about 4 large lemons) 8 egg yolks For the sauce: 3/4 cup raspberries 2 teaspoons superfine sugarDescription
San Francisco Bay Area Chefs Can Be Wildly Inventive When Flavoring Pots De Crème, The Silky Baked Custards Served In Small Pots. Ginger, Bittersweet Chocolate, Dulce De Leche (milk-based Caramel) And Espresso Are Among The Pot De Crème Flavors That Tur
The Food Channel
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