1/2 cup sugar, plus 8 tsp., divided
1/2 cup 2% milk
1 kiwi fruit, peeled and sliced into 8 parts -- optional; I leave this out
Preheat oven to 275°F.
Using a microplane grater, remove green zest from limes and place zest in a small saucepan of water. Bring water to a boil, reduce heat and simmer for 5 min. Strain zest and reserve; discard water.
Juice limes. In a blender container, combine lime juice, reserved zest, sugar, eggs and milk. Blend on high for 5 minutes. Strain through a fine sieve.
Divide mixture among 4 small ramekins and place in baking pans.
Fill pans with boiling water to level of mixture in ramekins and bake for 30 minutes or until set.
Remove ramekins from boiling water at end of cooking time and refrigerate when they reach room temperature.
Sprinkle 1 tsp of reserved sugar atop each ramekin and blast with a blowtorch to caramelize sugar. Repeat with another tsp of sugar per ramekin, caramelizing again with blowtorch. Refrigerate until service.
Top with kiwi slices prior to service (optional).
Note: Do the blowtorch bit relatively close to service or the sugar crust gets soft.
Source of recipe: Cissy