| Servings |
6 mini ramekins
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Ingredients
- 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
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Instructions
- 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.
Recipe Notes
Adapted from : The Gunny Sack
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