These cute little individual custards are nice and refreshing. And they are quick to mix, pour, and cook. The hardest part is waiting for them to chill! I used a sous vide hot water bath so that I didn't have to worry about burning them, but you can cook them in an oven very easily, too.
- 1/2 cup (120 mL) pure key lime juice
- 14 oz (400 g) sweetened condensed milk
- 3 egg yolks
- small squeeze of fresh lemon juice (optional)
- Set your sous vide hot water bath to 180F (82 C).
- Combine all ingredients and mix until smooth. A blender works well.
- Pour the mixture into individual heat-proof containers with lids. Five 4-ounce mason jars work nicely.
- Screw the lids onto the jars just until finger-tip tight. This way, water won't get into the jars, but if pressure builds up during cooking, the lids are loose enough for a little air to escape.
- Place the lidded custards into the hot water bath for at least 1 hour.
- Chill for 4 hours and serve cold.
Notes & tips
- An oven set to 350 F (175 C) will also work for cooking these custards. Use a pan of water to help ensure even cooking. Bake for 20 minutes.
- In my video, you can see that I put my custards into ziplock bags after putting the lids on the jars. The ziplock bags aren't necessary, but they do make convenient handles for getting the custards into and out of the hot water.
- The custards are at their best consistency and peak flavor when chilled. But if you're impatient, they are also delicious warm.
Copyright 2017 Amanda Hansen, all rights reserved.