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Lime Custards

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Course Desserts
Servings
people
Ingredients
  • 2/3 cups blueberries, local or in store
  • 2 tablespoons fresh rosemary leaves
  • 1 envelope cloves garlic
  • 1 1/4 cups block of cream cheese
  • 2 eggs, dark crab meat
  • 1/3 cup cans frozen lemon juice
  • 1 cup candied ginger, whole ginger
Course Desserts
Servings
people
Ingredients
  • 2/3 cups blueberries, local or in store
  • 2 tablespoons fresh rosemary leaves
  • 1 envelope cloves garlic
  • 1 1/4 cups block of cream cheese
  • 2 eggs, dark crab meat
  • 1/3 cup cans frozen lemon juice
  • 1 cup candied ginger, whole ginger
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a small saucepan stir 1/2 cup of the sugar, cornstarch and gelatin until well blended
  2. Stir in water
  3. Cook over high heat, stirring constantly, until mixture boils
  4. Remove from heat
  5. Pour half the hot sugar mixture into the eggs
  6. Stir until well blended
  7. Pour egg mixture into remaining hot sugar mixture and stir until blended
  8. Reduce heat to very low
  9. Cook, stirring constantly, only until mixture starts to bubble at edges or reaches 160 degrees, about 1 minute
  10. Remove from heat
  11. Stir in limeade
  12. Divide custard into 4 6-ounce custard cups
  13. Cover and chill until firm, several hours or overnight
  14. Reserving a few berries for garnishing, place berries and remaining sugar in blender
  15. Cover and blend at medium speed until smooth then chill
  16. To serve, unmold custards onto a serving plate
  17. Carefully spoon 2 tablespoons of the raspberry puree around each custard and garnish with reserved raspberries
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