Creme Brulee With Lemon And Lime Shorties Recipe

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Creme Brulee with lemon and lime shorties

Jennifer Ellis

By
@Sminuet

This is from my new cook book, given to me by one of my very good friends, Kirsty, "Hostess with the Mostess


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Rating:

Serves:

*plus 3 1/2 hrs for chilling*

Prep:

20 Min

Cook:

1 Hr 20 Min

Ingredients

2 1/2 c
heavy (double) cream
1
vanilla bean, split
6
egg yolks
3 Tbsp
sugar
1 1/2 c
confectioners sugar, sifted

FOR THE SHORTIES..

1 c
all pourpose flour
4 Tbsp
cornstarch
4 Tbsp
sugar
1
each, grated peel of lemon and lime
1/2 c
unsalted butter

Directions Step-By-Step

1
Heat the cream with the vanilla bean until it reaches boiling point. Whisk the egg yolks with the granulated sugar and pour the mixture over the hot cream
2
Stir the mixture over a low heat until it thickens enough to coat the back of a wooden spoon, Strain into a pitcher, then pour into six ramekins.
3
Stand the ramekins in a roasting pan half full of water and cook in a preheated oven, 300 F, for 1 hour, Let cool, then chill for at least 3 hours. Just before serving, dust thickly with confectioners' sugar. Place the ramekins Under a preheated broiler for 3-4 minutes.
4
Make the shorties while the creme brulees are baking: mix together the flour, cornstarch, sugar and lemon and lime peel. Rub in the butter, then bring the crumbs together to form a smooth ball. Roll out onto a lightly floured surface and stamp out 12-14 rounds with a 3 inch cookie cutter.
5
Place on a nonstick cookie sheet and cook in a preheated oven 325 F. for 20 min until goldent. Let cool until crisp and store in an airtight container until ready to serve.

About this Recipe

Course/Dish: Other Desserts