Return to Content

Lime Pots de Creme

Lime Pots de Creme
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 4 servings

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Recipe courtesy of Canyon Ranch.


  • 2 medium limes
  • 1/2 cup sugar
  • 4 whole eggs
  • 1/2 cup reduced-fat (2%) milk
  • Garnish: lime wedges, lime peel, kiwi fruit slices


Peel limes with a sharp paring knife or a vegetable peeler, being careful not to cut into the white pith. Combine lime peel and water to cover in a small saucepan; bring to a boil, then reduce heat and simmer 5 minutes. Drain and set aside.

Juice limes, discarding membrane and pith. Process lime juice, peel, sugar, eggs, and milk 5 minutes in a blender, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into six (4-ounce) ovenproof containers. Place in a large baking pan. Add hot water to pan to depth of 1 inch.

Bake at 275 degrees F until a knife inserted in the center comes out clean, about 30 minutes. Garnish if desired.
Updated Wednesday, April 2nd, 2003

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111