White chocolate enhances the creaminess of the custard and balances the sweet and tart flavors. Due to the high amount of chocolate, if over-baked, the custard will have a denser consistency but remain smooth and luscious.
Preheat oven to 325 degrees F. Place cream and 1/4 cup sugar in medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Bring to simmer stirring to dissolve sugar. Remove from heat. Add chocolate and whisk until smooth. Stir in lime juice. Remove bean.
Beat egg yolks and lime peel in medium bowl until smooth. Gradually whisk in hot cream mixture. Divide among six 6-ounce ramekins or souffle cups. Place cups in large baking pan. Pour in enough hot water to come half way up sides of cups.
Bake until just edges are set and 90% of custard jiggles but is not too fluid, about 35 minutes. Remove from water bath and let cool at room temperature. Cover and refrigerate at least 3 hours or overnight.
Sprinkle 1 teaspoon sugar evenly over each custard. Use torch to melt and caramelize sugar, or broil about 2 minutes, watching carefully and rotating cups. Let stand until sugar hardens or chill 15 minutes to 2 hours. Garnish if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (586g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1896 | ||
Calories from Fat: 1431 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 159g | 212 % | |
Saturated Fat 65.6g | 328 % | |
Monounsaturated Fat 65.2g | ||
Polyunsanturated Fat 21.2g | ||
Cholesterol 5962.3mg | 1835 % | |
Sodium 3769.2mg | 130 % | |
Potassium 665.1mg | 18 % | |
Total Carbohydrate 38.9g | 11 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 38.8g | ||
Protein 78.7g | 112 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1896
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