Creme Brulee with lemon and lime shorties

Creme Brulee With Lemon And Lime Shorties Recipe

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Jennifer Ellis


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


★★★★★ 1 vote

*plus 3 1/2 hrs for chilling*
20 Min
1 Hr 20 Min


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


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

How to Make Creme Brulee with lemon and lime shorties


  • 1Heat 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
  • 2Stir 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.
  • 3Stand 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.
  • 4Make 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.
  • 5Place 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.

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About Creme Brulee with lemon and lime shorties

Course/Dish: Other Desserts

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