I was looking for something a bit different than Creme Brulee’. CB is nice and always a delight to “finish” with a small blow torch, but I wanted something off the beaten path and a bit tangy for the summer. Gourmet Sleuth to the rescue…
Key Lime Pots de Creme
by Barabara Bowman
These rich, tart little treats are simply a variation on key lime pie.
Servings: 6 +
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 6 to 8 limes)
2 teaspoons grated lime peel, green portion only
Whipping cream for garnish (optional)
Preheat the oven to 325F. Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and continue to mix until blended (just a few seconds). Add the grated lime peel and stir in by hand. Pour the mixture into a large measuring cup with a pouring lip.
Put six 1/2-cup pots de creme or ramekins in a deep baking dish.
Pour the lime mixture evenly between the pots. Pour hot tap water into the baking dish so that it comes within 1/2 inch of the top of the pots. Do not get water in the pots de creme cups. Cover the dish with a sheet of aluminum foil. Put the baking dish in the oven and bake, until the custards are just set in the centers, approximately 15 minutes. Do not overbake. Remove the dish from the oven and carefully remove pots from the water. If you are using pots de creme cups, put the lids on the pots. If you are using ramekins, cover with plastic wrap. Refrigerate until chilled and set at least 3 to 4 hours, or overnight.
If you are using the whipping cream garnish, prepare the cream. Use a pastry bag with a star tip and add a medium size star of whipping cream to each pot de creme and serve.