Easter Peeps Pots De Crème Recipes

Steps:

• Preheat oven to 325.
• Whisk lemon juice, sugar, egg, egg yolks together. Whisk in the cream until the sugar dissolves. Pass the mixture through a strainer; stir in the lemon rind.
• Place 6 - 3/4 cup pot de creme cups, or custard cups, in a large roasting pan. Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 35 minutes.
• Remove the pan from the oven. Remove dishes from the pan and allow them to cool. Then, cover and chill in refrigerator at least 2 hours and as long as overnight.
• To Serve.
• Beat the remaining whipping creme until soft peaks form. Spoon one tablespoon of whipped cream atop each pot de creme. Place one "peep" in the cream to hold it upright.

Steps:

• In a medium saucepan, combine the milk, brown sugar and cinnamon sticks and bring just to a boil. Remove from the heat, then cover the saucepan and let the milk infuse for 20 minutes.
• In a large bowl, whisk the egg yolks with the granulated sugar and vanilla until pale. Whisk in the melted chocolate until smooth and glossy, about 1 minute; the mixture will be quite thick. Remove the cinnamon sticks from the warm milk and discard. Gradually add the milk to the chocolate, whisking constantly, until smooth and creamy. Strain the custard through a fine sieve and refrigerate until well chilled, at least 4 hours or overnight.
• Preheat the oven to 300°. Place a kitchen towel in the bottom of a large roasting pan. Arrange ten 4-ounce ramekins or espresso cups in the roasting pan. Stir the chocolate custard until smooth, then divide it among the ramekins. Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.
• Cover the roasting pan with foil and bake the custards for 35 to 40 minutes, or until just set around the edges but still slightly jiggly in the centers. Carefully remove the ramekins from the water bath and let cool to room temperature. Refrigerate until chilled, at least 3 hours. Garnish each pot de crème with a small dollop of whipped cream and a little sprinkle of cinnamon.