So happy to be posting recipes again on this blog! I was flipping through Anna Olson’s recipe books at Chapters looking for a new recipe to bake, preferably something with blueberry or apple, because I’m the most familiar baking with those two ingredients. I was predetermined to create some type of pie or coffee cake, but I flipped to a page titled “Lime Creme de Pots”. I thought that sounded really interesting and I continued reading; I was pretty much sold after reading through the recipe. Lime Creme de Pots is a type of lime-infused custard. In my entire baking history, I have not once made custard or any cream-based dessert, so much as use limes as the main flavour of a dessert! When I think limes, I think sour flavours, but this dessert quickly turned me into a huge lime believer since the citrus flavours of the lime really balance out the creaminess of the custard! Limes also remind me a lot of summer and warm, sunny weather, so making this recipe could be your last hurrah before the summer ends! This recipe makes about 5-6 servings, but I could easily eat at least 10 of these by myself! haha I’m joking, but not really 😀 Let’s get started on this amazing recipe!
The original recipe can be found here: http://www.foodnetwork.ca/recipe/lime-pots-de-creme/4024/
Lime Pots de Creme
2 ¼ cup whipping cream
3 egg yolks
2 whole eggs
½ cup sugar
4 tbsp lime juice
1 ½ tbsp lime zest
Crushed Raspberry Sauce
2 cup fresh raspberries
4 tbsp sugar
2 tsp lime juice
1 tsp lime zest
There are three main parts to making the base: the eggs, lime and whipping cream. I actually forgot to buy eggs and my dad ran out to get some, so in the meantime, I started on the lime portion, which actually turned out for the better because this part takes the longest time in my opinion. Before you start juicing the limes, roll it on a flat surface, working it so the juices start flowing inside and it makes the overall juicing process a lot easier and efficient. Limes work better than lemons in this recipe not only because of its distinct flavour, but also because limes usually have no seeds!
After you’ve obtained 1/4 cup of lime juice, you need to grate at least 4 limes to get 4 1/2 teaspoons of zest. This was the most time consuming step of the recipe for me, probably because I don’t have much experience in grating!! Feel free to make less or more zest to your liking.
Now for the egg portion! In a separate bowl, mix together the sugar, egg yolks, and whole eggs with a whisk. Afterwards, add in the lime zest and lime juice.
For the final component of the base, in a saucepan, pour in the whipping cream (make sure it’s at least 30% or else it will curdle when the lime is added). Keep it on medium low heat until it reaches just below a simmer.
Take it off the heat right after and start immediately pouring it into the egg/lime mixture, whisking it well while it is being poured in. Make sure you whisk until the cream has been fully incorporated.
After mixing, you should be left with a frothy mixture. Take time to remove any foam remaining on the surface.
Pour the mixture into individual ramekins, filling each about halfway. Again, if any bubbles/foam appear during this process, remove it before putting it into the oven.
Place the ramekins in a baking pan and fill the baking pan halfway with boiling water. The water will help encourage more even slow cooking rather than relying solely on the direct heat from the oven.
Let them bake in the oven at 325°F for 40-45 minutes. If you move the baking pan, they should jiggle slightly in the middle of the ramekin.
While you’re waiting for the creme to bake, it’s time to make the raspberry lime sauce that will go on top -personally my favourite part of the dessert! Again, combine lime juice, lime zest, and sugar into a mixture.
Then pour in fresh raspberries and start crushing them with a spoon, fork or spatula. Make sure to not completely crush it into a puree; you still want to see some chunks of raspberry to give it more texture.
The original recipe doesn’t have this, but I decided to add some mint leaves in and let the flavour diffuse for at least a good half hour. I absolutely love mint and I thought it would give the sauce a light, refreshing taste to add on to the tart raspberries and sweet/sour lime. Like, is there any better combination than raspberries, lime, and mint? Dessert heaven! 😀 Let this mixture chill in the fridge while all the flavours are diffusing together.
After 40-45 minutes, take the creme de pots out of the oven and let them cool for 20 minutes until they reach room temperature. After the 20 minutes, place them in the fridge to chill for at least 2 hours. Funny story: during the 20 minute time period, I assumed that the custard would set, but I accidentally moved one of the ramekins really fast and the custard broke, revealing that the inside was still quite liquid. I was horrified, thinking I did something wrong because it was not setting, but no worries, the custard actually sets while they are in the fridge -NOT while they are sitting outside adjusting to room temperature! That was a mistake on my part! haha
Once your creme de pots have chilled enough, here comes the fun part! You get to assemble the dessert and make it look pretty! Presentation is everything when it comes to food 🙂 Start by spooning some of the raspberry/lime mixture onto the custard (Remember the mint leaves that were put in the mixture to diffuse? I took them all out right before adding the sauce onto the mixture because some people don’t like eating the actual leaves. It’s all up to you and the people you’re serving this dessert to!) Feel free to add as much raspberry/lime sauce as you like! Personally, I like to be very generous here and I pile it up -there’s no such thing as too many raspberries!!
I had some leftover mint leaves, so I decided to add some as a garnish! It also adds a really nice colour to the dish! Feel free to add some fresh whole raspberries on top too!
Tadaaa! I give you my first attempt at Lime Creme de Pots!!
I have to say, I am very happy with how this dessert turned out and it was really outside my comfort zone. I never make custard-based desserts since I’m always making cakes, muffins, pies, or anything that requires flour. I love how this dessert is a lot lighter and refreshing -great to eat after a heavy meal! It’s not too sweet since the citrus flavour of the lime really stands out and distinguishes this dessert from being a traditional custard. The tartness of the raspberries perfectly balances the creamy citrus custard! And I think adding mint to diffuse into the sauce makes a huge difference. It brings a really great freshness to this dessert!
I hope you enjoy this recipe! I sure did -making and eating it! I will definitely be making this recipe again and again in the future! This recipe is a great encouragement for me to push my baking limits and try venturing into something different that I don’t usually bake. No matter how much I love baking a classic recipe that I’ve baked several times before, there’s nothing like the excitement (and anxiety about why my custard isn’t setting :D) that a new recipe brings you. It was a wonderful baking experience and I hope to take up more challenges like this soon! 🙂