Lime Pot de Crèmes

September 10, 2010

Lime Pot de Creme

Happy Friday candylings! Sorry I can’t stay for long so just a quick post today to end a bad week *sad face*

I love custard. And I love limes. So it’s not rocket science that these would tango together once in a while. And it’s no surprise at what a refreshing and delectable partnership they make. Especially when served with tea cookies or madeleines.

Pot de Crème is merely a fancy name for what is essentially a baked custard and they’re not that much different from crème brulees apart from the toffee crust and in a slight way, texture. You would usually find a few bowls of this stuff in my fridge for emergency sugar hits and it’s a firm Candyland favourite. Chocolate is the most classic flavour but citrus always makes for a refreshing change.

Lime Pot de Crème

Anyhow, I know this isn’t one of my usual entertaining ramblings but I promise normal activity will resume shortly. And to celebrate the first week of Spring, check out this hot pink beauty from my garden! I normally kill foliage so how the heck did this happen?? In any case…

Have an awesome candy-filled weekend!
Spring Flower CC

Lime Pot de Crèmes

250ml pouring cream (35% fat content)
dash of vanilla extract
4 egg yolks
70g caster sugar
zest and juice of 1 lime (about 40ml of juice)


Preheat oven to 160°C. Place about 4 small or 2 large ramekins in a deep baking pan. Place a full kettle of water on boil.

In a pot over medium heat, bring the cream, zest and vanilla to a gentle boil. Remove from heat and infuse for 5 minutes. Strain into a jug and set aside.

Whisk the egg yolks and sugar with an electric mixer for at least 5 minutes, until pale, thickened and mixture falls in luscious ribbons.

Add the lime juice and stir until combined. Add the cream in a slow stream into the egg mix while slowly stirring to prevent the egg from cooking. Try to stir as gently as you can. You don’t want to make the mix too airy or frothy.

Pour into your ramekins and let them stand for a few minutes for any foam to rise, then skim the foam off the top.

Pour the boiled water from the kettle into the baking pan to come up halfway up the ramekins. Bake for 25 – 35 minutes until the custards are just set and slightly wobbly in the middle.

Remove from hot water and cool to room temperature. Cover with plastic wrap and chill in the refrigerator until you’re ready to serve.

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