Best Lime And Rum Caramel Creams Recipes

SOFT RUM CARAMELS

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a small bowl, cream remaining butter until light and fluffy. Beat in cream until smooth; set aside. , In a heavy saucepan, combine the brown sugar, corn syrup, sugar and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook until a candy thermometer reads 244° (firm-ball stage). Gradually add cream mixture. Continue cooking until a candy thermometer reads 242°. Remove from the heat; stir in extract. , Pour into prepared pan (do not scrape sides of saucepan). Cool completely. Invert pan onto cutting board; remove foil. Cut candy into squares. Wrap individually in cellophane, waxed paper or foil; twist ends. Store in an airtight container in the refrigerator.

LIME CARAMEL

Steps:

• In a deep saucepan over medium-high heat, cook the brown sugar, cream, corn syrup, and salt for 2 minutes without stirring. The caramel will start to bubble rapidly. Then swirl the pan gently to stir the caramel (instead of using a spoon), continuing to cook until the bubbles get larger and slower, 1 to 2 minutes. Turn off the heat and add the lime juice. Stir with a rubber spatula to combine.
• Transfer the caramel to a small bowl and let it cool to room temperature. Or cover the bowl and store it in the refrigerator for up to 1 week (let it soften to room temperature before using it).

LIME AND RUM CARAMEL CREAMS

Steps:

• Preheat oven to 300°F.
• In a small heavy saucepan stir together rum, water, and 3/4 cup sugar and bring to a boil over moderate heat. Cook mixture, without stirring, until sugar is dissolved and begins to turn golden caramel. Immediately divide caramel among six 1-cup ramekins, tilting them to coat bottoms evenly. (If caramel begins to thicken before all ramekins are filled, reheat it over low heat until just pourable.) Let caramel cool.
• In a large saucepan scald milk with cream over moderate heat. In a large heat-proof bowl whisk together whole eggs, yolks, and remaining 1/2 cup plus 2 tablespoons sugar until mixture is combined well. Add scalded milk mixture in a slow stream, whisking constantly, and whisk in lime juice, zest, and rum extract. Strain mixture through a coarse sieve into a heat-proof pitcher or measuring cup (at least 6-cup capacity).
• Arrange ramekins in a baking pan just large enough to hold them and divide mixture evenly among them. Add enough hot water to baking pan to reach two-thirds up sides of ramekins. Carefully put a single piece of foil over all ramekins, tucking it loosely around them, and bake in middle of oven about 1 hour 10 minutes (custards should appear set when shaken). Remove ramekins carefully from baking pan and let creams cool. Chill caramel creams, covered, 6 hours or overnight.
• Run a thin knife around sides of caramel creams and gently shake them from side to side to loosen. Invert a dessert plate over each ramekin and invert caramel creams onto plates.