Lemon and Bay Leaf Pot de Crème 


Instructions

1. With the rack in the middle position, preheat the oven to 170 °C (325 °F).
2. In a saucepan, bring the cream, lemon zest, and bay leaves to a boil. Remove from the heat and let steep for about 20 minutes or until the cream is well infused.
3. In a bowl, whisk together the eggs and sugar until smooth. Gradually whisk in the hot cream. Strain to remove the zest and bay leaves. Pour into eight 125 ml (1/2 cup) ramekins.
4. Prepare a water bath. To do this, place a cloth or baking mat (Silpat) at the bottom of a large baking dish. Place the ramekins on the cloth and pour hot water three quarters up the ramekins. Cover with aluminum foil and bake for 35 to 45 minutes or until the sides of the cream are set, but the centre is still slightly soft.
5. Remove the ramekins from the water bath and let cool for about 30 minutes. Refrigerate for at least 4 hours.