I need to repoint a chimney, built in 1936. I read that before 1940 they used quot;hydraulic limequot; mortar instead of cement mortar. Apparently the lime mortar is softer and won't cause the bricks to crack. But I cannot find lime mortar mix anywhere. Is it still available?
Key Lime Crème Br?lée Yield: 6 to 8 servings INGREDIENTS: Heavy cream 1 qt. Vanilla extract 1 tsp. Sugar 4 oz. Egg yolks 1 cup Key lime juice 1/4 cup (for a stronger flavor, add 1/2 cup) Candied key lime slices for garnish METHOD: 1. Heat cream and vanilla to simmer (do not boil). 2. Whisk together sugar and egg yolks in stainless-steel bowl. Combine cream and egg yolk mixtures. Add Key lime juice. Strain. 3. Pour into 6 to 8 serving dishes (depending on size); bake in water bath (bain marie) at 300F until br?lée is set. 4. Let cool; chill. Sprinkle each dish with additional sugar; torch to caramelize. Serve with candied Key lime slices if desired.
