Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Soy Lime Pots de Creme
Soy Lime Pots de Creme
Soy Lime Pots de Creme
photo credit: gourmetsleuth
These rich, tart little treats are simply a variation on key lime pie.
Recipe By:
The Sleuth (cream stars by S.C.)
Prep
N/A
|
Total
N/A
|
Serves
6
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Pots de Creme
Email
Ingredients
1
block
SilkenTofu, drained.
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)
Instructions
Place drained Tofu in a food processor and process until smooth. Add the sweetened condensed milk. Process with a few quick on/off pulses. Add lime juice, pulse just a few times until it is blended. Pour mixture into a 4 cup glass measuring cup with a pouring lip. Add the grated lime peel and stir in by hand.
Pour mixture into eight 1/2-cup pots de creme or ramekins. Put in refrigerator. Put the lids on the pots. If you are using ramekins, cover with plastic wrap. Refrigerate until chilled and set at least 2 to 4 hours, or overnight.
Serving
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.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Orange Pumpkin Pots de Creme
Light Vanilla Pots de Creme
Zuni Cafe Chocolate Pots de Creme
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Related Products
lemon-lime juicer -mexican
$14.95
mexican spice kit in tin
$42.95
key lime juicer mexican
$12.95
Featured Recipes
Char Siu Pork Chops with Black Bean Sauce and Stir-Fried Vegetables
Pork chops in a rich, flavorful sauce served with yard long beans, garlic and bell peppers.
Luscious Thai Chicken Pineapple Curry
Luscious Thai Chicken Pineapple curry and the 5 flavors of Thai cuisine explained.
Mussels In Coconut Milk Curry
Recipe combines fresh mussels, groundnut oil, Thai green curry paste, turmeric, coconut milk, kaffir lime leaves, palm sugar, basil leaves.
Nam Prik Pao - Thai Chile Paste
Here is a Thai Chile Paste recipe to make at home if you don't have east access to Thai products or you just prefer to make your own.