Lime And Rum Caramel Creams Recipes
LIME AND RUM CARAMEL CREAMS
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- In a small heavy saucepan stir together rum, water, and 3/4 cup sugar and bring to a boil over moderate heat. Cook mixture, without stirring, until sugar is dissolved and begins to turn golden caramel. Immediately divide caramel among six 1-cup ramekins, tilting them to coat bottoms evenly. (If caramel begins to thicken before all ramekins are filled, reheat it over low heat until just pourable.) Let caramel cool.
- In a large saucepan scald milk with cream over moderate heat. In a large heat-proof bowl whisk together whole eggs, yolks, and remaining 1/2 cup plus 2 tablespoons sugar until mixture is combined well. Add scalded milk mixture in a slow stream, whisking constantly, and whisk in lime juice, zest, and rum extract. Strain mixture through a coarse sieve into a heat-proof pitcher or measuring cup (at least 6-cup capacity).
- Arrange ramekins in a baking pan just large enough to hold them and divide mixture evenly among them. Add enough hot water to baking pan to reach two-thirds up sides of ramekins. Carefully put a single piece of foil over all ramekins, tucking it loosely around them, and bake in middle of oven about 1 hour 10 minutes (custards should appear set when shaken). Remove ramekins carefully from baking pan and let creams cool. Chill caramel creams, covered, 6 hours or overnight.
- Run a thin knife around sides of caramel creams and gently shake them from side to side to loosen. Invert a dessert plate over each ramekin and invert caramel creams onto plates.
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- Prepare the raisins at least 1 day ahead of when you're planning to serve the pie. Place the raisins, cinnamon, and rum in a clean glass jar or plastic container with a lid.
- Keep it in the fridge and shake the container often, redistributing the rum so that all the raisins are able to plump up.
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- Prep: First, make sure you've brought the eggs, sour cream, and cream cheese to room temp. If they're too cold, the batter won't turn out right. Let them sit out a bit before beginning. Line a muffin tin with muffin papers, and preheat your oven to 350 degrees F.
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- Make the Key Lime Cheesecake Batter: In a large mixing bowl, cream the room temp cream cheese for about 30 seconds to get it nice and creamy. Add the sugar, and mix until just combined. Add the eggs + vanilla and mix until just combined. Scrape the sides and bottom of the bowl to make sure everything is getting well mixed in. Add the sour cream, the key lime rum cream, lime zest, and lime juice and mix until just incorporated.
- Bake: Add 2 tablespoons of the batter to each of the baked crusts. Add a pinch of lime zest on top of each. Bake for 20-23 minutes. When they're done, the centers will have just the slightest jiggle, and a toothpick inserted into the center will have a very small amount of thick batter on it. Let the cheesecakes cool in the pan on a cooling rack. Once cool, transfer to an airtight container and refrigerate while you prepare the whipped cream. Make Ahead Tip: You can also chill the cheesecakes in the fridge for 1-2 days, until ready to serve. Don't add the whipped cream until you're ready to serve these.
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