Caramel Pot de Crème, Cafe Dolce Sauce, and Meyer Lemon Confit

Adapted by
January 2011
Yield: 23 Servings


Caramel Pot de Crème
3 vanilla beans, split and scraped
¾ teaspoon salt
1¼ quarts cream
3 cups milk
2 cups granulated sugar
18 egg yolks
Cafe Dolce Sauce
2 cups espresso
4 cups coffee
4 cups granulated sugar
Meyer Lemon Confit
1 kilogram granulated sugar
1 kilogram water
Lemons, thinly sliced


For the Caramel Pot de Crème:

Preheat the oven to 300ºF. Combine the vanilla beans, salt, cream, and milk in a small pot and warm them over a medium heat. Allow the mixture to steep for 1 hour, and then slowly reheat it. Caramelize 1½ cups of the sugar until it turns dark amber, then deglaze it with the milk mixture. Bring the cream-sugar mixture back to a boil. Whisk the remaining ½ cup of sugar with the egg yolks and temper the egg mixture into the hot cream mixture. Strain and cool everything, then pour the mixture into ramekins. Set the ramekins in a water bath then bake them until they set.

For the Cafe Dolce Sauce:

Combine the espresso, coffee and sugar in a medium pot over a medium heat. Reduce the mixture until it attains a syrupy consistency. If you want to test the consistency, put a plate in the freezer to chill, and drizzle some of the sauce on it.

For the Meyer Lemon Confit:

Preheat the oven to 350ºF. Combine the sugar and water in a pot and bring the mixture to a boil. Put the sliced lemons into a half hotel pan. Pour the hot syrup over the lemons and cover the hotel pan with the foil. Put the pan in the oven and cook until the lemons are translucent.

To Assemble and Serve:
Top the Caramel Pot de Crèmes with 2 tablespoons of the Cafe Dolce Sauce. Plate 4 pieces of Meyer Lemon Confit in a mound in the center of the custard, folding the lemon slices on top of each other.