San Francisco Bay Area chefs can be wildly inventive when flavoring pots de crÃ¨me, the silky baked custards served in small pots. Ginger, bittersweet chocolate, dulce de leche (milk-based caramel) and espresso are among the pot de crÃ¨me flavors that turn up on menus, but Meyer lemon—the fragrant citrus that thrives in local backyards—is perhaps the most inviting. Achieving a velvety texture with pots de crÃ¨me takes some attention. If you overcook them, they will be overly firm once chilled. Make sure they are still quivery when you remove them from the oven.
Serve with a late-harvest dessert wine, such as Muscat.
Recipe courtesy of Williams-Sonoma and adapted from Williams-Sonoma Foods of the World series, San Francisco, by Janet Fletcher (Oxmoor House, 2004).