Lemon-Lime Satin Creams *
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Yeah, kitt finished writing this at 16:26 on 9 April 2016
Ingredients
- Finely grated zest and juice of 2 lemons
- Finely grated zest and juice of 1 lime
- 1 ½ cups superfine sugar
- 6 large eggs
- 1 ¼ cups heavy cream
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Nutritional Information
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Nutritional analysis per serving (6 servings)
347 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 0 grams dietary fiber; 49 grams sugars; 6 grams protein; 220 milligrams cholesterol; 81 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. -
Preparation
- In a mixing bowl, combine lemon zest and juice, lime zest and juice, sugar and eggs. Whisk until smooth. Add cream, whisk again, and transfer to a large pitcher. Cover with plastic wrap and refrigerate from 2 hours to 2 days, the longer the better to bring out fullest flavor.
- When ready to bake, heat oven to 300 degrees. Heat a kettle of water until just steaming; do not boil.
- Place six 1-cup ramekins in a roasting pan and pour cream mixture into them. Pour hot water into pan to come about halfway up sides of ramekins. Bake until cream is just set, 30 to 35 minutes; it will still wobble, but will firm as it cools.
- Remove ramekins from water and allow to cool. Serve at room temperature, or cover with plastic wrap and refrigerate. Serve with shortbread or plain, crisp cookies.
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