If you’re looking for an elegant yet incredibly simple dessert, these Lemon Pots de Crème are pure sunshine in a spoon. Made with rich cream, fresh lemon peel and juice, and fragrant vanilla, they bake into the silkiest little custards — thick, creamy, and beautifully bright.
A hidden spoonful of raspberry jam at the bottom adds a sweet surprise, and serving them ice‑cold with fresh raspberries makes every bite feel luxurious. They’re quick to prepare, need only a handful of ingredients, and chill to perfection in just a few hours, making them ideal for entertaining or a special treat any day of the week.
If you love lemon desserts that are smooth, delicate, and not overly sweet, this classic French‑style custard will become a favorite.
Lemon Pots de Creme are a rich and elegant little dessert. They are simple and delicious and just the right size for someone with a smaller appetite, and even for those with larger appetites. They are so rich that a little bit is all you really want!
They are beautifully flavored rich little pots of a thick cream custard, flavored lightly and fragrant with the flavors of pure vanilla and tart lemon. I always add a dollop of jam to the bottom of each ramekin which adds a nice touch and is a bit of a surprise when you sink your spoon into that rich custard.
I like to serve them with fresh raspberries . . . their ruby redness goes so lovely with the rich yellow of the lemon custard . . . and of course their fresh tart/sweet flavor adds another layer of complexity to the dish.
Altogether they are very beautiful . . . the three . . . the jam, that rich lemon vanilla creamy custard, the fresh berries. Easy to make and simple enough for every day, but also elegant enough to serve for a special occasion. These would make the perfect light dessert for Date night or for Mother's Day.
INGREDIENTS
NEEDED TO MAKE
LEMON POTS DE CREME
There is nothing extraordinary here. Just simple ingredients put together in the most delicious way.
For the pots:
- 6 TBS raspberry preserves
- 2 cups (480ml) heavy cream
- 1/2 vanilla bean
- 6 egg yolks (You can freeze the whites for another time and use)
- the peel and juice of one lemon (reserve the juice)
- 1/2 cup (95g) caster sugar (fine granulated sugar)
To serve:
- fresh berries
- icing sugar to dust
NOTES ON INGREDIENTS
- Whisk the jam with a fork to loosen it. I love raspberry jam in these, but you can use any jam or conserve that you enjoy. Lemon curd is especially nice.
- Heavy cream is whipping cream or double cream in Europe.
- If you don't have a vanilla bean you can use pure vanilla extract (1 tsp) or vanilla paste (1/2 tsp)
- Freeze your egg whites individually in ice cube trays and then pop into a zip lock baggie ready to use at another time. Great for pavlovas or angel food cakes.
- If you don't have finely granulated sugar you can process regular granulated sugar in a food processor for about 30 seconds to make it.
- I grate the lemon zest using a fine micro-plane grater. Wash the lemon really well first to remove any pesticides and insect debris. Dry well before zesting.
HOW TO MAKE
LEMON POTS DE CREME
These really are very simple to make. Follow the instructions and you will be rewarded with a delicious dessert that everyone will enjoy!
- Pour the cream into a saucepan. Add the lemon peel. Scrape in any caviar from the vanilla bean and throw in the spent bean. Warm gently to a simmer, then let sit to infuse for 10 minutes. (Do not allow to boil.)
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready 6 ramekins or small soufflé dishes, and a roasting tin large enough to place them in with a bit of space between. (Each ramekin should hold at least 1/2 cup/4 fluid ounces of liquid, and be heat proof.)
- Spoon 1 TBS of raspberry jam into the bottom of each ramekin. Place them into a large roasting tin. (You can use any flavor of jam you wish, even lemon curd, but raspberry jam is a favorite of mine.)
- Beat the egg yolks with an electric whisk until they are light and lemony colored. Whisk in the sugar, 1 TBS of the lemon juice and a pinch of salt. (I use an electric hand whisk/mixer.)
- Strain the cream into a clean bowl and then slowly whisk it into the egg/sugar mixture, taking care to temper it with a bit of the warm cream first so that you don't end up with scrambled eggs. (This is really important. The heat from the cream can scramble the eggs if you are not careful and your dessert will be ruined.) Make sure all are whisked well together. Boil the kettle.
- Pour the egg custard into a large measuring jug and then divide the custard between the prepared ramekins, carefully pouring it over top of the jam, taking as much care as possible not to mix the two together. (A measuring jug with a spout for pouring makes this step so much easier and less messy.)
- Pour boiling water into the roasting tin to come up halfway up the sides of the ramekins. Cover the tin tightly with foil and then bake in the preheated oven for 20 to 25 minutes, until lightly set. (There should still be a slight wobble in the center of the custard in each ramekin.)
- Remove from the pan and let them sit for half an hour before placing them into the refrigerator to chill for at least 2 hours, or overnight.
- When ready to serve top each with a few raspberries and a light dusting of icing sugar. Enjoy!
HINTS AND TIPS FOR RECIPE SUCCESS
- Read the recipe thoroughly several times before beginning to help familiarize you with any ingredients or equipment needed.
- Assemble everything you need before you begin. This can help to prevent you from forgetting anything and will help the prep/cooking process to go much smoother and more quickly.
- Measure everything accurately.
- Don't let the cream boil.
- Use a fine meshed sieve to strain out any solids from the custard.
- Do NOT skip the water bath. This is integral to the success of the recipe.
- Chill them for at least two hours so that they are properly chilled and set up.
FREQUENTLY ASKED QUESTIONS
CAN THESE BE MADE AHEAD OF TIME?
Yes — in fact, you should. These little custards need several hours in the refrigerator to chill and fully set, so making them earlier in the day (or even the night before) works perfectly.
DO I REALLY NEED TO BAKE THESE IN A WATER BATH?
Yes. The gentle, even heat of a water bath keeps the custard silky and prevents curdling. The recipe specifically calls for pouring boiling water halfway up the ramekins before baking.
WHAT GIVES THE CUSTARD ITS LEMON FLAVOR?
The cream is infused with lemon peel, and the custard mixture includes fresh lemon juice, giving it a bright, tart flavor that balances the richness beautifully
WHY IS THERE RASPBERRY JAM AT THE BOTTOM?
This is my signature touch! You add 1 tablespoon of raspberry preserves to each ramekin because it pairs beautifully with the lemon and adds a sweet, fruity surprise at the bottom.
HOW WILL I KNOW WHEN THE CUSTARDS ARE DONE?
They should be lightly set after 20–25 minutes in the oven — still with a gentle wobble in the center.
CAN I USE VANILLA EXTRACT INSTEAD OF A VANILLA BEAN?
The recipe uses a vanilla bean, scraped and infused into the cream, but you could substitute extract if needed. The bean adds a deeper, more fragrant flavor.
CAN I DOUBLE THE RECIPE?
Yes — just be sure to use a larger roasting pan for the water bath and keep an eye on the baking time. The custards should still be just set.
HOW LONG WILL THESE KEEP?
They’re best eaten within 24–48 hours, as the custard is freshest and the flavors most vibrant shortly after chilling.
A FEW MORE SIMPLE,
YET ELEGANT
DESSERTS TO ENJOY
Here are a few more elegant and simple desserts for you to enjoy. Easy enough for every day and at the same time elegant enough for entertaining.
RUFFLED MILK PIE - This is one of those bakes that looks like it came straight from a patisserie window, yet it’s secretly so simple to make. Delicate sheets of filo are brushed with butter, pleated into soft ruffles, and baked until lightly golden and crisp — creating the most beautiful, crinkled base for the custard to come. Once the pastry is crisp, you pour over a warm, silky mixture of milk, eggs, sugar, vanilla paste, and a whisper of cinnamon, letting it seep into all those folds before baking again until just set. The result is pure magic: crunchy filo edges, tender custard beneath, and flecks of vanilla and cinnamon throughout.
CREAMY LEMON MOUSSE - This Creamy Lemon Mousse is one of those rare desserts that feels luxurious but takes almost no effort at all. With just three simple ingredients and five minutes of prep, you end up with something beautifully light, silky, and bursting with bright lemon flavor. Softly whipped cream is gently folded with lush lemon curd to create a mousse that’s rich yet airy — the kind of texture that melts on the tongue and makes people close their eyes for a moment of pure bliss. It’s sweet, a little tart, and perfectly balanced. Serve it chilled in pretty glasses and top with fresh berries for a pop of color and freshness — raspberries are especially lovely.
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Yield: Serves 6
Lemon Pots de Creme
Prep time: 13 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 38 M
Simple and yet so elegant. I like to serve them ice cold with a few berries scattered over top.
Ingredients
For the pots:
- 6 TBS raspberry preserves
- 2 cups (480ml) heavy cream
- 1/2 vanilla bean
- 6 egg yolks (You can freeze the whites for another time and use)
- the peel and juice of one lemon (reserve the juice)
- 1/2 cup (95g) caster sugar (fine granulated sugar)
To serve:
- fresh berries
- icing sugar to dust
Instructions
- Pour the cream into a saucepan. Add the lemon peel. Scrape in any caviar from the vanilla bean and throw in the spent bean. Warm gently to a simmer, then let sit to infuse for 10 minutes.
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready 6 ramekins or small soufflé dishes, and a roasting tin large enough to place them in with a bit of space between.
- Spoon 1 TBS of raspberry jam into the bottom of each ramekin. Place them into a large roasting tin.
- Beat the egg yolks with an electric whisk until they are light and lemony colored. Whisk in the sugar, 1 TBS of the lemon juice and a pinch of salt.
- Strain the cream into a clean bowl and then slowly whisk it into the egg/sugar mixture, taking care to temper it with a bit of the warm cream first so that you don't end up with scrambled eggs. Make sure all are whisked well together. Boil the kettle.
- Pour the egg custard into a large measuring jug and then divide the custard between the prepared ramekins, carefully pouring it over top of the jam, taking as much care as possible not to mix the two together.
- Pour boiling water into the roasting tin to come up halfway up the sides of the ramekins. Cover the tin tightly with foil and then bake in the preheated oven for 20 to 25 minutes, until lightly set.
- Remove from the pan and let them sit for half an hour before placing them into the refrigerator to chill for at least 2 hours, or overnight.
- When ready to serve top each with a few raspberries and a light dusting of icing sugar. Enjoy!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you’re looking for a chicken dish that feels elegant enough for company but simple enough for a weeknight, Chicken Savoyarde is one of those timeless recipes that never disappoints. It starts with tender pieces of gently poached (or leftover) chicken nestled in a rich, velvety mustard‑and‑tarragon cream sauce — a combination that’s deeply comforting and full of classic French‑inspired flavors.
Fresh tarragon brings its beautiful anise‑kissed aroma to the dish, pairing perfectly with chicken and giving the sauce a distinctive, luxurious taste . And the best part? This casserole is make‑ahead friendly — you can assemble it the night before, then simply top it with the cheesy breadcrumbs and bake when you’re ready to serve.
Bubbling, golden, creamy, and irresistibly comforting, this is the kind of dish that has everyone reaching for seconds. Serve it with steamed baby potatoes and a green vegetable, and you’ve got a meal that feels both special and wonderfully homey
One of my favorite fresh herbs has to be tarragon. It has long velvety green leaves and a lovely distinctive aniseed flavor which I quite enjoy, going very well with fish and chicken. I use it in my Cod Fish Cakes and tartar sauce, which is gorgeously delish if I don't say so myself! I haven't made them in a while now.
It's used a lot in French Cookery, particularly with chicken (think Chicken Tarragon here) and makes wonderfully flavorful vinegars and oils.
This recipe I am sharing with you today is for a deliciously comforting chicken dish, composed of gently poached chicken (or leftover chicken if you have it) in a wonderfully rich mustard. cheese, and tarragon cream sauce. From the Savoie region of France, this Bistro-Style casserole is special enough that you could fix and serve it to company, but it is also a simple casserole which has brought more sighs of pleasure to my family and I than anything else that I cook.
I love the soft velvety and creamy sauce against the moist chicken and that cheesy bread crumb crunch on top is just . . . oh . . . la . . . la . . . tres magnifique!
INGREDENTS NEEDED
TO MAKE
CHICKEN SAVOYARDE
A lengthy list but nothing is super out of the ordinary here except for the tarragon. You can use dry in it's place if you cannot get fresh.
For the chicken:
- 1 (4 1/2 lb) free range chicken, organic if possible
- 2 small onions, cut in half and stuck with two cloves
- 2 carrots, peeled and cut in half lengthwise
- 3 stick of celery, halved (preferably with some leaves attached)
- 2 leeks, trimmed and well washed
- 2 bay leaves
- 2 springs of thyme
- salt
For the Sauce:
- 4 TBS (60g) butter
- 1/2 cup (60g) plain flour
- 1 3/4 cup (415ml) of the stock, reserved from poaching the chicken
- 1 1/8 cup (285ml) dry white wine
- 1 cup (240ml) double cream
- 2/3 cup (180g) gruyere cheese, grated
- 1 TBS Dijon mustard
- 2 ounces tarragon leaves, chopped (scant quarter cup)
- sea salt and freshly ground black pepper to taste
For the topping:
- 1 cup (60g) of fresh white bread crumbs
- 1/4 cup (30g) of grated strong cheddar cheese
- 2 TBS of grated Parmesan cheese
INGREDIENTS NOTES
- Use a good quality chicken. If you can't get a whole one, you can use chicken pieces in the same amount, or you can use the equivalent of already poached/cooked chicken and a good quality chicken stock.
- Wash your leeks really well to remove any sand. Lop off the dark green parts and discard. Slice down one side of the length and then run under cold running water to rinse of any sand or dirt.
- I use salted butter and plain all purpose flour.
- I give suggestions to use instead of white wine below.
- You can use whipping cream instead of double cream.
- Gruyere is a type of Swiss cheese with a rich, sweet, nutty flavor. You can also use Comte, or Emmenthaler.
- You can substitute dry tarragon for fresh, in roughly half the amount.
- You want your bread crumbs to be fresh and soft.
HOW TO MAKE CHICKEN SAVOYARDE
This may seem like a lengthy and convoluted recipe but it is really just poached chicken napped with a tasty cheese sauce, sprinkled with cheesy bread crumbs and then baked until bubbling and golden brown. You can totally poach the chicken the day before to speed up the process on the day you want to make the casserole. You can also use leftover cooked chicken and a purchased chicken stock if it makes things quicker and easier for you.
- To Poach the chicken: Put the chicken into a large pot along with cold water, barely enough to cover it. Add the vegetables and herbs and a good sprinkling of salt. Bring to the boil, then reduce the heat immediately and poach very gently for around an hour and a half. (You don't want the liquid to be bubbling furiously. A small bubbling is sufficient.)
- Once cooked thoroughly and tender, lift the chicken very carefully out of the poaching liquid onto a plate and allow it to cool. Strain the poaching liquid through a fine sieve, and set aside to cool. (Straining helps to get rid of any solids and debris.)
- Once cooled, lift off any surface fat. I like to use paper kitchen toweling for this. I just keep sweeping it over the top and it lifts and absorbs all the grease. You could also put it into the fridge to chill and the fat would harden to the point where you can just lift it off quite easily. (This works perfectly if you poach your chicken the day before.)
- Remove all the meat from the chicken carcass, discarding any fat, bone or gristle. Cut into large bite sized pieces and place in a lightly greased gratin dish. (You don't want your pieces to be overly large. 2 inch chunks are perfect.)
- To make the sauce: Melt the butter in a large saucepan. Add the flour and cook over medium low heat for at least three minutes, without browning. (Browning the flour will alter the flavor and color of the sauce.)
- Gradually whisk in the hot chicken stock, white wine and the cream. Cook and stir until bubbly and thickened. (Don't think about the calories, lol)
- Whisk in the gruyere cheese, mustard and tarragon. Taste and adjust the seasoning as needed with some sea salt and black pepper. Simmer for about 20 minutes over low heat. (This simmer helps the flavors to really meld together.)
- Pre-heat the oven to 450*F/230*C/gas mark 7. Pour the sauce over the chicken in the gratin dish.
- Mix the bread crumbs and Cheddar and Parmesan cheeses together and sprinkle evenly over top.
- Bake the dish in the heated oven for 20 to 25 minutes, until golden brown and bubbly. Remove from the oven and serve.
KITCHEN SAFETY
WHEN HANDLING RAW CHICKEN
Handling raw chicken carefully is crucial to kitchen and health safety. Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!
- Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
- Use separate cutting boards and utensils for chicken to avoid cross contamination.
- Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
- Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
- Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
- Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.
FREQUENTLY ASKED QUESTIONS
CAN I USE LEFTOVER ROAST CHICKEN INSTEAD OF POACHING A WHOLE ONE?
Certainly you can use leftover roast chicken so long as you use the same amount. You will end need 3 to 4 cups of cooked chicken.
IS IT WORTH POACHING MY OWN CHICKEN FOR THIS RECIPE?
Absolutely. Poaching your own chicken ensures rich and moist meat and a lovely flavored stock to use in the sauce.
CAN I POACH THE CHICKEN AHEAD OF TIME?
Yes you can poach the chicken the night before. Simply poach as per the recipe and then remove the chicken from the bones, discarding the skin and bone. Refrigerate in covered container along with the stock in another covered container. This will also make it easier to remove the fat from the stock. When you are ready to make the casserole, cut the chicken into pieces, place into the dish and then make the sauce to pour over top. Proceed as per the recipe.
CAN I USED DRIED TARRAGON INSTEAD OF FRESH?
Yes, while fresh will give you a fresher flavor, you can use dried tarragon. You will need roughly half the amount.
CAN I USE SOMETHING IN THE PLACE OF WHITE WINE IN THE SAUCE?
Feel free to substitute it with a non-alcoholic white wine, additional stock, or unsweetened white grape juice.
CAN THE RECIPE BE CUT IN HALF?
Yes, you can easily cut the recipe in half if you only want to make a small amount.
CAN I FREEZE THIS CASSEROLE?
Yes, this will freeze well. Simply pack into an airtight freezer container, label, date and freeze. To serve thaw in the refrigerator overnight and then gently reheat in a warm oven until completely heated through.
WHAT CAN I SERVE ON THE SIDE OF THIS?
This goes very well with boiled new potatoes and a salad on the side.
A FEW OTHER CHICKEN
CASSEROLE RECIPES YOU MIGHT ALSO ENJOY
I love chicken casseroles and making the most out of every scrap of cooked chicken. Here are a few other recipes you might also enjoy!
GRANDMA'S CHINESE CHICKEN CASSEROLE - This cozy, old‑fashioned casserole is one of those comforting dishes that has stood the test of time — even if there’s nothing particularly “Chinese” about it beyond the crispy chow mien noodles and salted cashews on top. What it is, though, is creamy, crunchy, hearty, and incredibly satisfying. It’s the kind of dish that feels nostalgic, homey, and deeply comforting — the sort of casserole you make when you want something easy, creamy, and absolutely delicious. If you are looking for an extra creamy, delicious and rich chicken casserole… you have just struck gold.
CHICKEN & DUMPLING CASSEROLE - This is one of those magical, old‑fashioned comfort dishes that feels like it came straight from a church supper or a grandmother’s kitchen. It starts with something wonderfully simple — a bit of shredded rotisserie chicken scattered over melted butter in the bottom of the dish — and from there, the magic happens. A quick dumpling batter made from flour, milk, baking powder, and salt is drizzled over the chicken in little puddles (it’s not meant to cover everything) . Then comes the part that feels almost like a pudding cake: a mixture of cream of chicken soup and broth is poured over the top — without stirring — and the whole thing goes into the oven to work its magic. As it bakes a rich savory gravy forms underneath while soft, golden dumplings puff up on top. Delicious!
Pin this recipe to your Chicken or Casserole Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: Serves 6
Chicken Savoyarde
Prep time: 2 HourCook time: 25 MinTotal time: 2 H & 25 M
French Bistro style Chicken. This is not much more than a glamorous chicken casserole and so very easy to make. It's a great way to dress up leftover turkey or chicken if that's all you have, but well worth the extra effort and expense of buying a chicken purposely to poach and dress up in this simple but decadently delicious manner. This will have them scrambling for seconds.
Ingredients
For the chicken:
- 1 (4 1/2 lb) free range chicken, organic if possible
- 2 small onions, cut in half and stuck with two cloves
- 2 carrots, peeled and cut in half lengthwise
- 3 stick of celery, halved (preferably with some leaves attached)
- 2 leeks, trimmed and well washed
- 2 bay leaves
- 2 springs of thyme
- salt
For the Sauce:
- 4 TBS (60g) butter
- 1/2 cup (60g) plain flour
- 1 3/4 cup (415ml) of the stock, reserved from poaching the chicken
- 1 1/8 cup (285ml) dry white wine
- 1 cup (240ml) double cream
- 2/3 cup (180g) gruyere cheese, grated
- 1 TBS Dijon mustard
- 2 ounces tarragon leaves, chopped (scant quarter cup)
- sea salt and freshly ground black pepper to taste
For the topping:
- 1 cup (60g) of fresh white bread crumbs
- 1/4 cup (30g) of grated strong cheddar cheese
- 2 TBS of grated Parmesan cheese
Instructions
- To Poach the chicken: Put the chicken into a large pot along with cold water, barely enough to cover it. Add the vegetables and herbs and a good sprinkling of salt. Bring to the boil, then reduce the heat immediately and poach very gently for around an hour and a half.
- Once cooked thoroughly and tender, lift the chicken very carefully out of the poaching liquid onto a plate and allow it to cool. Strain the poaching liquid through a fine sieve, and set aside to cool.
- Once cooled, lift off any surface fat. I like to use paper kitchen toweling for this. I just keep sweeping it over the top and it lifts and absorbs all the grease. You could also put it into the fridge to chill and the fat would harden to the point where you can just lift it off quite easily.
- Remove all the meat from the chicken carcass, discarding any fat, bone or gristle. Cut into large bite sized pieces and place in a lightly greased gratin dish.
- To make the sauce: Melt the butter in a large saucepan. Add the flour and cook over medium low heat for at least three minutes, without browning.
- Gradually whisk in the hot chicken stock, white wine and the cream. Cook and stir until bubbly and thickened.
- Whisk in the gruyere cheese, mustard and tarragon. Taste and adjust the seasoning as needed with some sea salt and black pepper. Simmer for about 20 minutes over low heat.
- Pre-heat the oven to 450*F/230*C/gas mark 7. Pour the sauce over the chicken in the gratin dish.
- Mix the bread crumbs and Cheddar and Parmesan cheeses together and sprinkle evenly over top.
- Bake the dish in the heated oven for 20 to 25 minutes, until golden brown and bubbly. Remove from the oven and serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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