Lime Pots de CremeMakes 6 Servings
|*||2 medium limes|
|*||1/2 cup sugar|
|*||4 whole eggs|
|*||1/2 cup 2% milk|
|*||2 kiwis, peeled and sliced|
|1||Preheat oven to 275F degrees.|
|2||Using a vegetable peeler or pairing knife, cut the green peel from the 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. Strain peel from the boiling water.|
|4||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.|
|5||Fill six 4-ounce custard cups 3/4 of the way with lime mixture. Place in large baking pan, place in oven, then carefully pour in hot water to the level of the custard in the cups.|
|6||Bake for 30 minutes or until a knife inserted in the center comes out clean. Garnish with a slice of kiwi.|
- EACH SERVING CONTAINS APPROXIMATELY: 145 calories, 24 gm. carbohydrate, 4 gm. fat, 140 mg. cholesterol, 5 gm. protein, 55 mg. sodium, trace fiber
Canyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.
These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com