Monday, August 1, 2016

LIME CREME CARAMELS (soo rich, creamy & delicious)...

(too rich, creamy but yet delicious)
source  :    Anna Olson@Asian Food Channel...

 For Caramel :

  45  ml   water
    5  ml   lime juice  (calamansi lime@limau nipis)
100  gm  granulated sugar

For Custards :

175  gm  sweetened condensed milk
    4  large  egg yolks
  45  ml   lime juice
    5  ml   lime zest
    5  ml   vanilla extract

Method :

1.  Arrange six  75-90 ml (2.5 - 3 ounce) ramekins in a roasting pan with sides.  Do not grease.  Preheat the oven to 160'C/325'F.

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 using a pastry brush (to avoid sugar crystallized), until the sugar turns a light amber colour, about 3 minutes.  Remove the pot from the heat and carefully pour into each ramekins, dividing equally.  Swirl to fully coat the bottom of each ramekin and set aside.

3.  For the custard :   whisk the condensed milk with the egg yolks, lime juice, zest and vanilla extract 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.

4.  Bake for about 15 minutes, until the custards jiggle only a little in the centre when moved.  Remove from the 'water bath' and place on a cooling rack to cool before chilling for at least 3 hours.

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