Key Lime Creme Brûlée!!! So rich, so tart and so delicious. You only need 5 ingredients! Oh, and don’t forget the blow torch! I am loving CREME BRULEE month!!
This is one month of baking that I will always remember!! So this week in Texas, we had snow. I mean real snow. Not like flurry and it goes away, but 3-5 inches of snow. Now the snow is not too bad, but the problem is lots of people lost power or doesn’t have water. But the amazing thing is we help each other. Strangers helping strangers, friends helping friends, and Texans are strong and generous in their heart. It’s amazing the kindness that I see all over the city.
I’m glad that everything is starting to get back to normal. I hope all of you who are having lots of snow or just recovering from the snow are safe and warm!!
Now to the delicious part of the post, Key Lime Creme Brûlée!! I think Creme Brûlée is going to be my go-to dessert for get togethers. It’s easy to make, does not need a lot of ingredients, and I can make it ahead of time. It’s the trio of awesomeness!! Now the one thing that you have to remember is creme brûlée needs some refrigerator time. So make sure you have some time allotted for it to be cooled in room temperature and for it to go into the fridge. Now let’s make this Key Lime Creme Brûlée!!
In a medium bowl, whisk together the egg yolks and sugar.
Put in 2 tablespoons of the warm heavy cream into the bowl and mix vigorously so the eggs wouldn’t scramble.
Then, slowly pour in the rest of the cream while whisking constantly, until combined.
Add the lime juice …
Then add the vanilla extract and whisk.
Strain the custard through a fine mesh sieve.
Then divide the custard into the mini ramekins. I used this one and I can fill 6 mini creme brûlée.
Put it on a baking pan then add hot water to the baking pan until about 1/2 the height of the ramekin.
Once it’s baked and cooled, pour 1/2 tsp of sugar on the top of the custard and use the blow torch to burn the sugar.
I topped this key lime creme brulee with key lime whipped cream and some lime zest. It is so rich and luscious! I hope you will enjoy making them and eating them!!
Happy Baking!!
| Servings |
6 mini ramekins
|
- 1 cup heavy cream
- 3 egg yolks
- 3 tbsp granulated sugar
- 1 tbsp key lime juice fresh squeezed
- 1 tsp vanilla extract
- 2-4 tsp granulated sugar for topping
Ingredients
|
|
- Preheat oven to 325 degrees. Heat up 7 cups of water.
- In a small saucepan, heat the heavy cream over medium heat until it starts to get bubbles along the edges.
- In a small bowl, whisk together the egg yolks and sugar.
- Add 2 tbsp of the cream into the egg mixture while whisking constantly.
- Then, slowly pour in the rest of the cream while whisking constantly, until combined.
- Whisk in the key lime juice and vanilla.
- Strain the custard through a fine mesh sieve into a measuring cup.
- Place 6 of the 2-oz ramekins into a baking pan and divide the custard between them.
- Carefully pour enough hot water into the roasting pan until it comes halfway up the sides of the ramekins.
- Bake at 325 degrees for 40-45 minutes, until the creme brûlée is set but still jiggles in the center.
- Let cool in room temperature then place the creme brûlée in the fridge to cool for 2 hours (or up to 3 days, covered).
- Before serving, remove from the fridge and sprinkle each ramekin with 1/2 tsp of sugar.
- Caramelize the sugar with a kitchen torch slowly moving it back and forth about 3-4 inches above the sugar.
- Decorate with key lime whipped cream and key lime zest.
Adapted from : The Gunny Sack
