For a recent dinner with friends, I was in a mood for a citrus-flavored dessert. I found this tasty and easy New York Times Lemon-Lime Satin Cream recipe at http://cooking.nytimes.com/recipes/5595-lemon-lime-satin-creams. It has only five ingredients. I served it with a homemade shortbread, whose recipe I'll post separately. It serves six. I made the mix two days ahead of time until I was ready to cook it in the oven.
Ingredients
- Finely grated zest and juice of two lemons
- Finely grated zest and juice of one lime
- 1 & 1/2 cups superfine sugar. (Our Publix does not sell superfine sugar. I processed regular sugar in a small electric food chopper. I've done this before when I've needed superfine sugar. It works great.)
- 6 large eggs
- 1 & 1/4 cups heavy cream
Directions
1. In a mixing bowl, combine the lemon and the lime zest and juice, the sugar, and the eggs. Whisk until smooth. Add cream, and whisk again. Transfer to a large pitcher. Cover with plastic wrap and refrigerate from 2 hours to 2 days, the longer, the better to bring out the fullest flavor.
2. When ready to bake, heat oven to 300 degrees. Heat a kettle of water until just steaming. DO NOT BOIL.
3. Place six 1-cup ramekins into a roasting pan and pour cream mixture into them. Pour hot water into the roasting pan to come about halfway up the sides of the ramekins. Bake until cream is just set - 30 to 35 minutes. (I did it for 35 minutes.) The cream will still wobble, but it will firm up as it cools.
4. Remove ramekins from water and allow to cool. Serve at room temperature, or cover with plastic wrap and refrigerate. Serve with shortbread, or plain, crisp cookies. (It was great with the shortbread.)
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