A great trick for moving your custards easily from table to oven is to fill them only ¾ full, then top them up while the pan rests at the oven door.
ingredients
Lime Pots de Creme
Crushed Raspberries
directions
LIME POTS de CREME: Preheat oven to 325° F. Heat cream over medium low heat until just below a simmer. Whisk together egg yolks, whole eggs, sugar, lime juice and zest. Gradually pour the cream over the egg mixture, stirring constantly until all cream has been added. Skim off any foam off the surface of the custard. Arrange 6 custard cups in a baking pan with a 2-inch lip. Pour the custard into the cups evenly, and skim off any bubbles that occur.
Set the baking pan on the open oven door and carefully pour boiling water around the cups, filling about halfway up the cups. Bake for 40 to 45 minutes, until it jiggles just slightly in the center when moved. Remove cups from water bath and let cool to room temperature for 20 minutes, then chill at least 2 hours before serving.
VARIATION: Top with Crushed Raspberries (directions follow).
CRUSHED RASPBERRIES: Place raspberries in a bowl with sugar, lime juice and zest. Let sit for 5 minutes, then stir with a fork to crush the berries slightly (but not purée them).
To serve, spoon crushed raspberries over Pots de Crème.
Yield: 6 5-ounce servings.