Creme Brulee with lemon and lime shorties
By
Jennifer Ellis
@Sminuet
1
★★★★★ 1 vote5
Ingredients
-
2 1/2 cheavy (double) cream
-
1vanilla bean, split
-
6egg yolks
-
3 Tbspsugar
-
1 1/2 cconfectioners sugar, sifted
-
FOR THE SHORTIES..
-
1 call pourpose flour
-
4 Tbspcornstarch
-
4 Tbspsugar
-
1each, grated peel of lemon and lime
-
1/2 cunsalted butter
How to Make Creme Brulee with lemon and lime shorties
- 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
- 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.
- 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.
- 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.
- 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.