Lime and Lemon Pots
|Caster sugar||2 Ounce (1/4 Cup, 60 Gram)|
|Freshly grated lemon rind||1 Teaspoon|
|Grated lime rind||1 Teaspoon|
|Freshly squeezed lemon juice||1 Tablespoon|
|Freshly squeezed lime juice||1 Tablespoon|
|Light cream||8 Fluid Ounce (1 Cup, 250 Milliliter, 20 2/3 Fat Content)|
1. Beat egg yolks with sugar until creamy. Beat in rinds, lemon juice, lime juice and cream, continue beating for 1 minute.
2. Pour into six 1/2-cup capacity ovenproof pots, placed in a baking dish. Fill baking dish with warm water to come within 2 cm / 3/4 in of the top of the pots.
3. Bake in a moderately low oven for 40 minutes. Remove from water and cool completely. Garnish with thin strips of lemon rind.