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Ingredients
- Serves 6 people
caramel:
3 tbsp water
1 tsp lime juice
1/2 cup granulated sugar
custards:
175 g sweetened condensed milk
4 large egg yolks
3 tbsp lime juice
1 tsp lime zest
1 tsp vanilla extract
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Episode 1: Lime Créme Caramel
This dessert is inspired by a decadent treat I always search out when I am in the Philippines: Tocino del Cielo. If you’ve never had one, it’s like a sweet Spanish flan or crème caramel, and I add lime zest to this recipe, since I’m also such a fan of the Calamansi lime from the Philippines. The original Tocino del Cielo tend to be small, since they are made of egg yolks & sugar, so are very rich. My recipe below is justas rich, so a small-sized dessert is just the perfect amount.
- Medium
- 30 min
- 40 min
- 15 min
- 3 steps
- 8 Ingredients
- Medium
- 3 steps
- 8 Ingredients
- 30 min
- 40 min
- 15 min
Instructions
-
Preheat oven
- 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)
-
Heat caramel
- 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, until the sugar turns a light amber colour, about 3 minutes.
- Remove the pot from the heat and carefully pour the caramelized sugar into each ramekin, dividing equally. Swirl to fully coat the bottom of each ramekin, if needed,and set aside.
-
Heat custard
- For the custard, whisk the condensed milk with the egg yolks, lime juice, zest and vanilla 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. Bake for about 15 minutes, until the custards jiggle only a little in the centre when moved.
- Remove the ramekins from the water bath and place them on a cooling rack to cool before chilling for at least 3 hours.
Plate and Serve!
To serve, run a palette knife around the inside edge of the ramekin to loosen the custard. Place a plate over the ramekin and then invert both, tapping the ramekin gently so that the custard releases onto the plate.
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