So this is a little weird... It's like, "Chris, you're a data scientist! You do math and programming and stuff. Why are you talking about custards?" But it's because I love baking, and am proud of the stuff I make. So I'm going to start posting recipes that I like.

This recipe is adapted from "White Chocolate-Lime Crème Caramel" in The Art and Soul of Baking (2008), pp. 350—352.

Active Prep Time: 30 Minutes
Total Time: 5.5 Hours
Yield: 6 Custards

Ingredients

Equipment

• Medium saucepan
• Small saucepan
• Ceramic ramekins (x6)
• Medium mixing bowl
• Baking pan
• Whisk
• Fine mesh strainer
• Large measuring cup

Baking

• Prepare the custard:
  • Heat the milk, sugar, vanilla bean, and lime zest in the medium saucepan over low heat until it reaches a simmer.
  • Remove from heat and let sit, covered, for 1.5 hours (or longer for a stronger lime flavor)
• Make the caramel:
  • Combine the water, sugar, and cream of tartar in the small saucepan.
  • Heat on low, stirring constantly, until the sugar has dissolved.
  • Bring to a boil on high heat, swirling the contents occasionally
• Line the ramekins:
  • Once the caramel reaches a deep golden-brown color, remove from the heat and distribute among the porecelain ramekins.
  • While the caramel is still liquid, tilt the ramekins to coat the sides in caramel[1]
• Preheat the oven to 325° and place the baking pan on the middle rack
• Temper the eggs:
  • Uncover the saucepan with the lime and vanilla-infused milk and bring to a simmer over medium heat.
  • Crack the eggs into the medium mixing bowl and whisk.
  • Whisking constantly, pour the heated milk into the mixing bowl, about 0.5 cups at a time.
  • Once all contents are thoroughly blended, strain the custard into the large measuring cup
• Bake the custard:
  • Divide the custard evenly among the 6 porcelain ramekins.
  • Place the ramekins onto the baking pan.
  • Pour enough hot water into the baking pan to come halfway up the sides of the ramekins.
  • Lay aluminum foil on top of the ramekins, covering them entirely.
  • Bake the custards for about 40 minutes, or until they set (the centers no longer wiggle when you tap the ramekin with a spoon)
• Cool the custards:
  • Remove the custards from the baking pan and transfer to a cooling rack.
  • Allow to cool to room temperature, about 40 minutes.
  • Refrigerate until cold, about 4 hours.
• Unmold and serve:
  • Remove custard from the refrigerator and let come to room temperature, about 30 minutes.
  • Run a knife along the inner edge of the ramekin, pressing against the side of the ramekin as to not tear the custard.
  • Hold a serving plate on top of the ramekin and flip over. The custard should separate cleanly and fall onto the plate.
  • Optionally, garnish the custard with candied lime zest or candied lime peel and serve[2]

Notes

[1] — The caramel can be prepared and applied to the ramekins up to a day in advance. Just keep refrigerated until you're ready to build the custard.
[2] — Candied peel/zest is pretty easy to make. If you're using the full peel, cut it into quarter-inch-wide strips first and blanch. Bring equal parts sugar (in cups) water and sugar to a simmer in a small saucepan. Add the zest or peel and cook for 30 minutes (zest) or 60 minutes (peel), until the lime turns translucent. Remove with a slatted spoon, drain, and toss in sugar. Let dry and store in a sealed, airtight container. Refrigerate for up to 1 month.