10 January 2013,21:23 by

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Serve this delicious dessert hot or cold with whipped cream or crème fraîche.
Serves :

Preparation Method :

  • To make the caramel, put the sugar and water in a heavy pan. Stir to dissolve the sugar, and then boil without stirring until the caramel is golden.
  • Quickly pour into eight individual ramekins, rotating them to coat the sides. Leave to one side to set.
  • Preheat the oven to 150°C / 300°F / Gas 2. Beat the eggs, sugar, and vanilla extract in a bowl.
  • Mix the evaporated milk and fresh milk in a pan. Heat it to just below boiling point, and then pour on to the egg mixture, stirring all the time.
  • Strain the custard mixture into a jug (pitcher) and add the grated lime rind. Leave the custard to cool. Pour into the caramel-coated ramekins.
  • Place the ramekins in a roasting pan and pour in enough warm water to come halfway up the sides of the dishes.
  • Transfer the roasting pan to the oven and cook the custards for 35 - 45 minutes or until just set. They will just shimmer when the ramekins are gently shaken.
  • Serve the custards in their ramekin dishes. Alternatively, invert them on to serving plates.
  • Break up the caramel into smaller pieces and use to decorate the custards. The custards can be served warm or cold, decorated with strips of lime rind.


  • 5 large eggs
  • 2 tablespoons caster (superfine) sugar
  • Few drops vanilla extract
  • 400 grams evaporated (unsweetened condensed) milk
  • 300 ml milk
  • 1 teaspoon finely grated lime rind
  • Strips of lime rind, to decorate
  • For the caramel
  • 250 grams sugar
  • 120 ml water

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