Lime Pots de Creme
Yay, for green desserts; a perfect idea for either a summer gathering or a certain Irish-inspired holiday (hint, hint). Sometimes, the best inspiration comes from other people. Such is the case when I check out other real food bloggers, they have such great ideas. I have always wanted to try a lime dessert as I am a citrus fan, so, when I found myself with a surplus of limes on hand, I knew that I had to do some experimenting. Imagine my joy when I found this Paleo Key Lime Pie recipe http://www.paleorunningmomma.com/paleo-key-lime-pie/ by paleorunningmomma. Being a lover of custards and pots de creme, I decided to put a theory of mine to the test. Would this recipe work in pots de creme form? With a little tweaking, eureka! Success!! By omitting the crust and subbing heavy whipping cream for the coconut cream, these little lime pots turned into the perfect St. Patrick’s Day-inspired dessert. Michele from Paleo Running Momma has graciously allowed me to share this concoction with you, so onto the recipe!
- 2 large eggs + 1 egg yolk
- ⅓ cup + 2 tbsp fresh lime juice
- ¼ cup + 2 tbsp raw honey
- ½ cup heavy whipping cream
- 1 tbsp finely grated lime zest
- 2 tbsp tapioca flour
- Preheat your oven to 350 degrees. Place your ramekins in an oven-safe pan-we are going to be using this for a water bath to bake the pots de creme.
- In a large bowl, (or in the bowl of a mixer) whisk or blend together the eggs and yolk with the raw honey.
- Then, whisk in the heavy whipping cream, lime juice and zest, and tapioca and mix well until very smooth.
- Pour the filling into the ramekins. Place your pan into the oven and then pour water into the pan itself, until the water comes quite close to the tops of the ramekins.
- Bake in the preheated oven for 25-30 minutes until set.
- Remove from oven and cool completely at room temp, then refrigerate for at least 40 minutes before serving.