These little cups of cream (Pot au Creme) are French in origin and make for a delightful dessert. The name refers to the size of the cups or pots in which they are made – very small. Much like a custard or flan in texture they are quite rich; just the right amount to end a lovely meal. The lime flavor makes a refreshing change for summer. They are simple to put together and a breeze to cook in your Aroma Pressure Cooker. You’ll want to make them often!
1 cup heavy cream
1 cup whole milk
1 lime, zest only
6 egg yolks
1/2 cup sugar
3 tbsp lime juice
Optional: green food coloring
Using a potato peeler, remove the zest from the lime and combine it with the heavy cream and milk in the inner pot of the pressure cooker.
Using the Brown setting, bring it to a low boil, about 7 minutes, stirring occasionally.
Turn off the cooker and pour the mixture into a bowl, allowing the liquid to cool for at least 30 minutes.
After rinsing out the inner cooking pot, add 2 cups of water and set aside.
In a medium size bowl combine the yolks, sugar, and lime juice and mix well.
When the cream mixture has cooled, strain it into the yolks mixture and stir just until combined. (If desired, add green food coloring to the cream, but be aware that it will be a darker color after it has cooked).
Place into 4-6 oz. ramekins or other small cups, cover with foil and carefully place on top of steam rack.
Close the lid securely and set the steam vent to “closed”. Set to high pressure and cook for 10-12 minutes.
Let the pressure cooker cool and release all excess pressure for an additional 15-20 minutes.
Remove the cups and allow to cool for another 30 minutes.
Cover with plastic wrap and refrigerate until ready to serve.
Over to You
What’s your version of lime au creme? Share and inspire us!