Lime creme caramel



Water:-        45 ml 

Lime juice:-     5ml 

Granated sugar :- 100 gm 


Sweet condensed milk:- 175g

Egg yolk :-        4 nos 

Lime juice:-       45 ml 

Lime zest:-         5 ml 

Vanilla extract:- 5ml 

Process of making :- 

1:- Take 6 ramekins in a roasting pan with sides , don’t grease , preheat the oven to 160⁰c.

2:- place the water and lime juice in a small saucepan and add sugar , bring this to a boil , without stirring, occasionally brushing down the sides of the pot with water, untill sugar turns a light amber colour, about 3 minutes , remove the pot from heat and carefully pour the caramelized sugar into each remekin , dividing equally , swirl to fully coat the bottom of each remekin and set a side .  

3:- For the custard whisk the condensed milk with the egg yolks , lemon juice , lime zest , and vanilla untill smooth , divide this evenly between the remekins , pour boiling water into the roasting pan round the remekins so the water comes to halfway , bake for about 15 minutes, untill the custard jiggle only a little in the centre when moved. Remove the remekins from the water and place them on a colling rack to cool befour chilling for at least 3 hours .

4:- To serve run a plate knife around the inside edge of the remekins to loosen the custard, place a plate over the remekins and then invert both, tapping the remekins gently so that the custard releases onto the plate …

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