LEMON-LIME SATIN CREAMS
Here is an easy, citrusy dessert that can be made ahead of time for the most part. Mix lemon and lime zest with eggs, sugar and cream, and then refrigerate for up to two days -- the longer the better. Then, bake it in ramekins for about half an hour, and serve. Superfine sugar can be found in the baking aisle or made with regular sugar using a mortar and pestle.
Provided by Nigella Lawson
Categories dessert, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a mixing bowl, combine lemon zest and juice, lime zest and juice, sugar and eggs. Whisk until smooth. Add cream, whisk again, and transfer to a large pitcher. Cover with plastic wrap and refrigerate from 2 hours to 2 days, the longer the better to bring out fullest flavor.
- When ready to bake, heat oven to 300 degrees. Heat a kettle of water until just steaming; do not boil.
- Place six 1-cup ramekins in a roasting pan and pour cream mixture into them. Pour hot water into pan to come about halfway up sides of ramekins. Bake until cream is just set, 30 to 35 minutes; it will still wobble, but will firm as it cools.
- 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.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 9 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 13 grams, Sodium 91 milligrams, Sugar 50 grams, TransFat 0 grams
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Jay Neff (#1 Mizuki Fan)
[email protected]I thought these satin creams were just okay. They're not as good as I was hoping for.
Faadumo Abuukar
[email protected]I'm not sure what went wrong, but my satin creams didn't turn out right. They were too runny.
Alex Abdoulaye
[email protected]These satin creams are a great make-ahead dessert. You can make them a day or two ahead of time.
Sagar Sha
[email protected]I served these satin creams with fresh berries, and they were the perfect finishing touch.
Adele Acevedo
[email protected]These satin creams are a bit time-consuming to make, but they're worth it. They're so delicious!
Ghayoor Faqih
[email protected]I added a little bit of grated lemon zest to the batter, and it really enhanced the flavor.
Armaan Malik
[email protected]I've never made satin creams before, but this recipe was easy to follow. They turned out great!
Jolil Uddin
[email protected]These satin creams are a great way to use up leftover egg yolks.
Theresa Daniels
[email protected]I'm not a big fan of lemon desserts, but I really enjoyed these satin creams. They're not too tart.
Shahid Sattar
[email protected]These satin creams are so light and fluffy. They melt in your mouth.
Sumiaya Akther
[email protected]I made these for a party last weekend, and they were a huge success. Everyone loved them!
XR8 BOT
[email protected]These satin creams are the perfect balance of tart and sweet. I love the combination of lemon and lime.
Albathedinasour Page
[email protected]I've made these satin creams several times now, and they're always a crowd-pleaser. They're so easy to make, and they taste amazing.
Marama Ispretty
[email protected]This recipe was a hit! The lemon-lime satin creams turned out creamy, tangy, and refreshing. They're the perfect summer dessert.