Lime Pots de Crème

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
145
protein 
5 g
sodium 
55 mg
carbohydrates 
24 g
fat 
4 g
fiber  
Trace
cholesterol 
140 mg
Servings 
6
Ingredients 

2 med limes
½ cup cane sugar
4 lg eggs
½ cup 2% milk
2 kiwis, peeled and sliced

Instructions 
  1. Preheat oven to 275F.
  2. Using a vegetable peeler or paring knife, cut the green peel from limes, being careful not to cut into white pith. Place peel in a small saucepan of boiling water and boil for 5 minutes.
  3. While peel is boiling, juice limes and discard membranes and pith. Place lime juice, lime peel, sugar, eggs and milk in a blender container and blend on high for 5 minutes. Strain through a fine sieve.
  4. Fill six ½-cup ramekins or custard cups ¾ of the way with lime mixture. Place in large baking pan and fill with hot water to the level of the custard in the cups. Carefully place in oven and bake for 30 minutes until set, or until knife inserted in center comes out clean. Garnish with a slice of kiwi.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.