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To make the Pots de Creme: Preheat oven to 275 degrees F. In a food processor, grind sugar and zest for 1 to 2 minutes.
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Place the lemon sugar mixture in a pot.
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Add the milk and cream.
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Bring it to a boil.
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Remove the pot from the heat and add chocolate, stirring until dissolved.
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Place in an ice bath until chilled.
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Once cold add the egg yolks and lemon juice, mixing well.
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Strain the mixture.
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Portion it into ramekins and bake until set, for approximately 30 to 40 minutes.
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The texture will look like Jell-O in the center.
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Once cooked reserve in the refrigerator until ready to serve.
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To make the Candied Lemon: Place the zest in a pot and cover with cold water.
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Bring to a boil, strain and cover again with cold water.
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Return to a boil and repeat the process once more.
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Place the zest in a pot with water and sugar and simmer gently for 15 to 25 minutes or until slightly translucent.
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Reserve in this liquid until ready to serve.
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This can be made up to 4 days ahead.
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To serve Pot de Creme: Place 1 to 2 teaspoons of Candied Zest on the middle of the Pot de Creme.
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Cover with Milk Chocolate shavings, and serve.
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Note: A viewer, who may not be a professional cook, provided this recipe.
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The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
