Week 5- Effie's Recipe: Lime Pot de Creme

Posted on Jun 27, 2013 12:00am

Lime Pot de Crème with Cajeta Caramel

12 oz milk (preferably organic)
12 oz heavy cream (preferably organic)
3 oz (just shy of ½ cup) granulated sugar
1 large egg (preferably free-range organic)
7 large egg yolks (preferably free-range organic)
zest of 2 limes (preferably organic)
Pre-heat oven to 325 degrees. In a medium pot, heat the milk, cream, sugar and lime zest until the sugar is dissolved and the mixture is just short of boiling, you will see small bubbles begin to form around the perimeter of the pot. Adding the lime zest now will infuse the citrus oil that was released from the zesting process into the milk.
Thoroughly whisk the whole egg and egg yolks in a heat proof medium bowl. Slowly temper the eggs with the milk mixture one ladle full, approximately a half a cup, at a time. Tempering is a technique whereby you slowly stream a hot liquid into a cold one. In this instance you slowly stream the hot milk mixture into the eggs, whisking the entire time. This allows the temperature of the eggs to slowly heat. If you were to pour the eggs directly into the milk you will end up with scrambled eggs. Repeat the tempering process two more times, adding in an additional one cup of the hot mixture, while continuously whisking. Pour the now tempered egg mixture back into the pot with the remainder of the milk mixture and heat until incorporated, for just about a minute.
It is important to pass the custard through a sieve into pourable measuring cup to catch any bits of coagulated egg and the lime zest.
Place 8, 4 ounce ramekins in a large baking pan that has been lined with a baking silicon mat such as a Silpat, leave an equal distance between the custards cups. While this is not necessary step if you do not have such a mat, it is immensely helpful in preventing the custards from sliding in the pan and potentially getting water in them, which would ruin the custard. Place the pan on to an oven rack, pulling it our partially in needed. This step is so that you would not have to move the filled ramekins any more than necessary, avoiding spillage.
Pour the custard into the ramekins about two-thirds of the way up. Pour very hot water in the corner of the pan, a safe distance away from the custards until it comes up halfway to the ramekins. Place a piece of foil large enough to cover the tops of the ramekins and lay it across the custards loosely. This prevents a thick layer of crust from forming on the custards and keeps the texture beautifully smooth. Bake for 45-55 minutes until set, where there custard appears to be firm but for a small jiggle in the center which will continue to cook. Remove, cool completely and chill until ready to serve.
1 quart goat milk (preferably organic)
7 oz (1 cup) granulated sugar
1/2 stick canela (or cinnamon stick)
1/4 tsp baking soda
Pinch of salt
Combine the goat milk, sugar and canela stick over medium heat. Stir until the sugar is dissolved and the mixture is simmering. Once the sugar is thoroughly dissolved, remove the mixture from the heat and add the baking soda and a pinch of salt. Continue to simmer for 45 – 60 minutes until caramel sauce consistency, which is thick and pasty, and a light caramel brown. Remove the canela stick and serve immediately as the caramel will begin to set and stiffen as it cools.

Custards may be topped with fresh seasonal berries such as blackberries and sugared lime zest, which is the zest of one lime tossed with a tablespoon of granulated sugar.