creme brulee with lemon and lime shorties

How To Make creme brulee with lemon and lime shorties

• 1

  Heat the cream with the vanilla bean until it reaches boiling point. Whisk the egg yolks with the granulated sugar and pour the mixture over the hot cream
• 2

  Stir the mixture over a low heat until it thickens enough to coat the back of a wooden spoon, Strain into a pitcher, then pour into six ramekins.
• 3

  Stand the ramekins in a roasting pan half full of water and cook in a preheated oven, 300 F, for 1 hour, Let cool, then chill for at least 3 hours. Just before serving, dust thickly with confectioners' sugar. Place the ramekins Under a preheated broiler for 3-4 minutes.
• 4

  Make the shorties while the creme brulees are baking: mix together the flour, cornstarch, sugar and lemon and lime peel. Rub in the butter, then bring the crumbs together to form a smooth ball. Roll out onto a lightly floured surface and stamp out 12-14 rounds with a 3 inch cookie cutter.
• 5

  Place on a nonstick cookie sheet and cook in a preheated oven 325 F. for 20 min until goldent. Let cool until crisp and store in an airtight container until ready to serve.
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