White chocolate lime crème caramel + perfect combinations

One of the flavor combos I love the most is white chocolate paired with sour flavors like lemon, lime, orange, passion fruit – it's almost like the sweetness of the white chocolate backs up to let those flavors shine, adding a new dimension to the chocolate. Yum. :)

That reminds me of Christian Bale’s speech at the Golden Globes this year (by the way, if you haven’t seen “The Fighter” I highly recommend it) but I must admit that his speech at the Oscars – with the “F” bomb thing – is my favorite. :D

White chocolate lime crème caramel
from The Art and Soul of Baking

Custard:
2 cups (480ml) whole milk
3 tablespoons caster sugar
finely grated zest of 3 limes
3 large eggs
170g (6oz) white chocolate, finely chopped

Caramel:
½ cup (120ml) water
1 cup (200g) caster (superfine) sugar

Heat the milk, sugar and lime zest in a medium saucepan over low heat, stirring until sugar dissolves. Bring to a simmer, then remove from the heat, cover and let infuse for 30 minutes.
Meanwhile, make the caramel to coat the ramekins: have ready six ¾ cup (180ml) ovenproof ramekins and a large pot of boiling water.
Pour the ½ cup water into a small saucepan and add the sugar. Cook over medium heat, stirring until sugar is dissolved. Increase to high heat and do not stir – just swirl the pan occasionally. Cook until caramel turns a deep golden color. Remove from the heat and immediately divide the caramel among the ramekins, swirling them so the caramel coats the sides as well as the bottom. Work fast before caramel hardens, but be careful to avoid burning yourself.
Preheat the oven to 165°C/325°F. Reheat the lime infused milk over medium heat until it just starts to simmer. Whisk the eggs in a medium bowl. Remove from the heat and gradually pour it over the eggs, whisking constantly. Add the chocolate and whisk until it melts completely. Strain the liquid into a jug then divide it evenly among the prepared ramekins. Place them into a baking pan and place it in the oven. Add hot water into the pan until it comes halfway up the sides of the ramekins. Bake for 30-40 minutes or until just set – do not overbake.
Carefully remove from the oven, then from the water bath and set on a wire rack to cool completely. Refrigerate for 3-4 hours before serving.
Unmold the crème-caramels into plates to serve.

Makes 6