Prep 20 mins
Cook 35 mins
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.
- 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
- Preheat oven to 325.
- Combine milk, sugar, and half-and-half in a small saucepan.
- Heat mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally.
- Remove from heat.
- Combine lime juice, egg yolks, and egg in a medium bowl, stirring well with a whisk.
- Gradually add the hot milk mixture to egg mixture, stirring constantly with a whisk.
- Divide the mixture evenly among 6 (4-ounce) ramekins or custard cups.
- Place ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch.
- Bake for 30 minutes or until center barely moves when the ramekin is touched.
- Remove ramekins from pan, and cool completely on a wire rack.
- Cover and chill 4 hours to overnight.
- Carefully sift 1 1/2 teaspoons sugar over each custard.
- 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).
- ***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.
- Serve the custards immediately.
This had a great flavor, but the texture of the custard was a little grainy. Maybe it was something I did?