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Recipe Summary test

prep:
30 mins
cook:
1 hr 15 mins
total:
1 hr 45 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine the milk, 1 cup sugar, the salt and lime zest and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally. Strain and let cool.

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  • Preheat the oven to 350 degrees . In a medium skillet, melt the remaining 1 cup sugar over medium heat. Cook until light golden, about 5 minutes. Pour the caramel into a 9-by-3-inch round cake pan and swirl it around the bottom to coat.

  • In a medium bowl, beat the eggs until just combined, then stir in the cooled milk mixture; strain. Pour the custard over the caramel and set the pan in a large roasting pan. Add 1 inch hot water to the roasting pan and bake the custard until set, about 1-1/4 hours. Remove the custard from the roasting pan and let cool completely on a wire rack; cover and refrigerate until chilled, 6 hours or overnight. To serve, run a knife around the edge of the pan and invert onto a serving plate.

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