For Dobby’s favorite dish, first preheat the oven to 90 °C convection. It is important that the oven temperature is exactly right for this recipe, because if the oven is too cold, the cream will not set, but if it is too hot, you will end up with scrambled eggs.
Mix the sugar and the egg yolks in a bowl. Wash the lime, dry it and grate the peel. Cut the lime in half and squeeze.
Cut the vanilla pod in half lengthwise, scrape out the pith with the back of a knife and bring to the boil with the cream and milk over low heat, stirring constantly. Cool briefly and add the hot cream-milk mixture to the egg-sugar mixture, stirring constantly. Let cool completely.
Stir the lime juice and yogurt into the cooled cream. Then pour the cream through a fine sieve into a clean bowl and stir in the lime zest.
Divide the cream among heatproof bowls (fill about 3/4 full) and cook in the preheated oven for 60 minutes on the middle rack. Then remove the small bowls from the oven, cover with greaseproof paper and refrigerate for at least 2 hours.
Sprinkle a little cane sugar over each of the custards and caramelize with a flambe burner or under the oven broiler until golden brown. Serve Dobby’s favorite immediately.
Preparation Tip:
If you're unsure about flambéing Dobby's favorite dish, check out our P(f)annenhilfe video for helpful tips:
Related Recipes:
Light Rhubarb TartFor the rhubarb tart, first beat the egg yolks with 4 tablespoons of warm water until foamy, add the sugar...
Fish on a Bed of Fennel and Lime RiceA great fish recipe to make yourself: Heat the oil in a large frying pan and gently steam the fennel pieces...
Stuffed Onions, HomemadePreheat oven to 180 °C and grease a gratin dish well. Cut the bread into small cubes and soak in the warm...
Apple Casserole – FlamusseRemove the skin from the apples, cut them into quarters, remove the core and dice them. Melt 2/3 of the butter...
Almond Cake From Mallorca with Almond Ice CreamA cake recipe for all foodies: Beat the egg yolks with the powdered sugar until creamy. Fold in the vanilla...
Rabbit on Sage Potatoes1. briefly rinse the rabbit parts under cold running water so that no bone splinters adhere. Dry thoroughly...
Souffle of Pretzel with Ragout of Pork and SauerkrautSouffle mixture: Scrape the salt from the pretzels and cut the pretzels into cubes. Sweat the ham and shallot...
Stuffed Peppers Sicilian StylePreheat the oven to 210 °C top/bottom heat. Cut off a “lid” at the stem end of the peppers. Core...
Filled Easter WreathFor the recipe Filled Easter Wreath with Pistachio Stuffing, prepare a yeast dough. Put the flour in a bowl...
Chocolate Gateau (Liquid Chocolate Cake)Preheat the oven to 180 °C. Butter the ramekins (approx. 150 ml capacity) and sprinkle with almonds. Slowly...