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Serves 4


4 oz. white sugar
5 fl.oz. boiling water
1 tbsp. lime marmalade
4 egg
1/2 oz. white sugar
2 cups half and half cream
16 candied lime quarters
4 thin lime zest curls


Preheat oven to 325 F (160 C). Dissolve larger amount of sugar in boiling water. Cook 5 minutes until mixture turns golden brown. Remove and stir in lime marmalade. Divide lime caramel between 4 small individual greased ramekin dishes.

Using a food processor, beat eggs and sugar. Heat the cream in a pan. Add cream to eggs and beat. Pour egg mixture into each ramekin.

Fill a roasting pan full of enough boiling water to come halfway up the ramekin dishes. Cook for 45 minutes. Cool and chill in fridge for 3 hours.

Turn out onto dessert plates. Garnish with lime zest and arrange lime quarters around caramel.