Wednesday, July 21, 2010

How to Make Key Lime Pots de Creme

Key Lime Pie without the crust! Yum. This post is cheating a little bit since I haven't tried this recipe in Russia yet and I'm not sure about lime availability/quality there. But I have seen them in stores, so I'm sure it would be doable, for a special occasion.

This recipe courtesy of GourmetSleuth....

 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. 

1) 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.

2) 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.

-my photo above is from before baking, although they don't turn out looking much different
-mixture can be spread out more to make smaller servings
-leftover egg whites may be used to make meringues!

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