Pot de creme is an old-fashioned French dessert made with a combination of half-and-half and heavy cream. Luxuriously smooth and intensely flavored, pots de creme are a terrific dessert any time. Since we have a lemon tree in our tiny yard, I made good use of its fruit in this dessert.

SERVES 6

INGREDIENTS

• 1 1/2 cups half-and-half
• 1/2 cup heavy cream
• Grated zest of 1 lemon
• 1/2 cup sugar
• 1 large egg plus 3 large egg yolks
• 2 teaspoons lemon extract
• 2 cups water
• Whipped cream for serving
• Shaved white chocolate for garnish

INSTRUCTIONS

1. In a small saucepan, heat the half-and-half, cream, lemon zest, and sugar over medium-high heat, stirring to dissolve the sugar. Set aside for 5 minutes to cool.
2. In a large mixing bowl, whisk together the egg and egg yolks with the lemon extract. Slowly pour the half-and-half mixture into the eggs, whisking until smooth.
3. Strain the mixture into a large measuring cup and pour into six 4-ounce ramekins. Cover tightly with aluminum foil.
4. Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom. Stack the ramekins in the basket.
5. Lock the lid of the pressure cooker in place and cook at high pressure for 10 minutes.
6. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Remove the ramekins from the pressure cooker. Discard the aluminum foil. Blot any accumulated moisture from the tops of the ramekins.
7. Cool the ramekins completely and cover each one with plastic wrap. Refrigerate for at least 4 hours or up to 2 days.
8. Serve each pot de creme with a dollop of whipped cream and shaved white chocolate.