Servings: 6 +

I N G R E D I E N T S
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 6 to 8 limes)
2 teaspoons grated lime peel, green portion only
Whipping cream for garnish (optional)

I N S T R U C T I O N S
Preheat the oven to 325F.  Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow.   Turn the mixer off and add the sweetened condensed milk.  Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and continue to mix until blended (just a few seconds).  Add the grated lime peel and stir in by hand.  Pour the mixture into a large measuring cup with a pouring lip. 

Put six 1/2-cup pots de creme or ramekins in a deep baking dish.
Pour the lime mixture evenly between the pots. Pour hot tap water into the baking dish so that it comes within 1/2 inch of the top of the pots. Do not get water in the pots de creme cups. Cover the dish with a sheet of aluminum foil.  Put the baking dish in the oven and bake, until the custards are just set in the centers, approximately 15 minutes. Do  not overbake.  Remove the dish from the oven and carefully remove pots from the water.  If you are using pots de creme cups, put the lids on the pots.  If you are using ramekins, cover with plastic wrap. Refrigerate until chilled and set at least 3 to 4 hours, or overnight.

s e r v i n g
If you are using the whipping cream garnish, prepare the cream.  Use a pastry bag with a star tip and add a medium size star of whipping cream to each pot de creme and serve. 

Lime Zest Knots
As an alternative (or in addition) to whipping cream;  you can top each pots de creme with a knot of lime peel.  Choose a lime with an unblemished skin.  Use a lemon zesting tool (or a small sharp paring knife) and pare off a 2 to 3 inch strip of peel.  Be careful to avoid cutting into the white bitter pith. Tie the strip into a simple knot.  Place the knot on top of the pots de creme just prior to serving.  Knots can be made ahead of time and stored refrigerated in a tightly sealed plastic bag.

Other Key Lime Recipes
Key Lime Pots de Creme Just like key lime pie, with out the crust. And besides, a good excuse to use those pretty little pot de creme cups.

Key Lime Snow - A light lower fat chilled dessert

Key Lime Chiffon Pie - A delicious fluffier version

Key Lime Crostata - A key lime pie in a buttery tart shell

Key Lime Pound Cake - Topped with a key lime glaze.

Key Lime Sorbet - Uses key lime preserves for extra punch

Key Lime Cookies - Zesty little powdered sugar coated cookies.

Key Lime Cocktail - Combines vodka, lime and vanilla and glass rim dipped in fine graham cracker crumbs.

Key Lime Mojito - Uses Charbay Key Lime vodka with simple syrup.

Key Lime Dressing Recipes - Two recipes for key lime dressing, one with sour cream the other with chipotle chiles.

Key Lime Sauce Recipes - Two key lime sauce recipes. One is a sweet sauce which can be used to drizzle over or next to a key lime pie OR a savory version to use over meats such as pork.

More Key Lime Recipes - From the GourmetSleuth resource files. Links to Key lime cocktails, main courses like Key Lime Tuna steaks, sorbets, cakes, chicken and pastries

Purchasing Limes
If you happen to have a Mexican market in your area check out the fresh fruit isle for "Mexican Limes".   Our "gourmet" grocery store charges $5.99 a pound and our local Mexican market sells them for 20 for $1.00...