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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From Cooking Light December 2005. The instructions also give an alternative to using a blow torch to make the carmelized sugar topping. Allow to chill for 4 hours. Ingredients:
3/4 cup 2% low-fat milk |
1/2 cup sugar |
1/2 cup half-and-half |
3 tablespoons fresh key lime juice or 3 tablespoons lime juice |
3 egg yolks |
1 egg |
3 tablespoons sugar |
Directions:
1. Preheat oven to 325.
2. Combine milk, sugar, and half-and-half in a small saucepan.
3. Heat mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally.
4. Remove from heat.
5. Combine lime juice, egg yolks, and egg in a medium bowl, stirring well with a whisk.
6. Gradually add the hot milk mixture to egg mixture, stirring constantly with a whisk.
7. Divide the mixture evenly among 6 (4-ounce) ramekins or custard cups.
8. Place ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch.
9. Bake for 30 minutes or until center barely moves when the ramekin is touched.
10. Remove ramekins from pan, and cool completely on a wire rack.
11. Cover and chill 4 hours to overnight.
12. Carefully sift 1 1/2 teaspoons sugar over each custard.
13. Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until the sugar is completely melted and caramelized (about 1 minute).
14. ***You can make the sugar topping on the stovetop instead. Place 1/4 cup sugar and 1 tablespoon water in a saucepan. Cook over medium heat 5 to 8 minutes or until mixture is golden. Don't stir. Immediately pour the sugar mixture evenly over the cold custards, spreading to form a thin layer on top.
15. Serve the custards immediately.
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