Lime Creme Caramels

  • serves 6

This dessert is inspired by a decadent treat I always search out when I am in the Philippines: Tocino del Cielo.  If you’ve never had one, it’s like a sweet Spanish flan or crème caramel, and I add lime zest to this recipe, since I’m also such a fan of the Calamansi lime from the Philippines.

The original Tocino del Cielo tend to be small, since they are made of egg yolks & sugar, so are very rich.  My recipe below is just as rich, so a small-sized dessert is just the perfect amount.

13 Ratings
Directions for: Lime Creme Caramels

Ingredients

Caramel

45 mL (3 Tbsp) water

5 mL (1 tsp) lime juice

100 g (1/2 cup) granulated sugar

Custards

175 g (1/2 cup) sweetened condensed milk

4 large egg yolks

45 mL (3 Tbsp) lime juice

5 mL (1 tsp) lime zest

5 mL (1 tsp) vanilla extract

Directions

Caramel

1. Arrange six 75–90 mL (2.5-3 ounce) ramekins in a roasting pan with sides. Do not grease. Preheat the oven to 160ºC (325ºF).

2. Place the water and lime juice in a small saucepan and add the sugar. Bring this to a boil over high heat without stirring, occasionally brushing down the sides of the pot with water, until the sugar turns a light amber colour, about 3 minutes. Remove the pot from the heat and carefully pour the caramelized sugar into each ramekin, dividing equally. Swirl to fully coat the bottom of each ramekin, if needed, and set aside.

Custards

1. For the custard, whisk the condensed milk with the egg yolks, lime juice, zest and vanilla until smooth. Divide this evenly between the ramekins. Pour boiling water into the roasting pan, around the ramekins so that the water comes up halfway. Bake for about 15 minutes, until the custards jiggle only a little in the centre when moved. Remove the ramekins from the water bath and place them on a cooling rack to cool before chilling for at least 3 hours.

2. To serve, run a palette knife around the inside edge of the ramekin to loosen the custard. Place a plate over the ramekin and then invert both, tapping the ramekin gently so that the custard releases onto the plate.

See more: Citrus, Dessert, Eggs/Dairy


http://www.foodnetwork.ca/recipe/lime-creme-caramels/18987/

Comments

More Recipes You'll Love