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Meyer Lemon Pot de Creme with Thyme and Balsamic Strawberries

Makes: 8 servings

● 2 cups heavy cream
● peel from two Meyer lemons
● 2 small sprigs fresh thyme, plus more for garnish
● 8 egg yolks
● 1 cup (200 g) granulated sugar
● 1 cup (244 ml) Meyer lemon juice, (juice of 4 Meyer lemons)
● Edible flowers
for the Balsamic Strawberries:
● 2 cups strawberries, hulled and cut into quarters
● ½ tbsp aged balsamic (more to taste if desired)
● 2 tbsp granulated sugar
● 1 tsp vanilla extract or vanilla bean paste
● 1 tsp freshly ground black pepper (optional)


Preheat the convection steam oven to 200°F on steam mode. Place the cream and lemon peel in a small pot over medium heat. Bring to a low simmer, stirring. Remove from the heat and add the thyme. Allow to steep for 5 minutes. Remove peel and thyme. Whisk the eggs and sugar, and lemon juice together in a small bowl. Stir in the cream slowly.
Transfer the mixture to small (4-ounce) ramekins or jars, and place them on perforated pan in steam oven. Cook for 30 mins. Allow to cool and refrigerate until ready to serve. Garnish with edible flowers, thyme sprig, and strawberries.
For the Balsamic Strawberries, combine ingredients in small saucepan over low heat and cook slowly until combined.