Gourmet Sleuth featured this photo with a recipe for Easter Lemon Peeps de Crème recently on their site!
I haven’t had the time to try the recipe out personally, but I am inclined to add regular cocoa to my Easter breakfast menu just so I can put a Peeps bunny on top of the whipped cream!
A Peep’s bunny coming out of any drink is so cute and so easy. These are the little No Fuss touches that make every moment special. It would also make an unforgettably cute Easter nightcap!
Have a little extra time? Try out the recipe!
Easter Lemon Peeps de Crème from GourmetSleuth.com
Serves: 6 – 8
Ingredients
2/3 cups sugar
1 whole egg
4 egg yolks
1 1/4 c. heavy cream
1 teaspoon grated Meyer lemon rind
1/2 cup Meyer lemon juice
Additional 1/2 cup whipping cream for garnish
Sugar peeps for decoration
Instructions:
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 (soufflé, 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.
