Key Lime Creme Brûlée
What a unique creme brûlée!! This Key Lime Creme Brûlée is really delicious and tart and rich at the same time!! And so easy to make !!
Servings
6 mini ramekins
Servings
6 mini ramekins
Ingredients
Instructions
  1. Preheat oven to 325 degrees. Heat up 7 cups of water.
  2. In a small saucepan, heat the heavy cream over medium heat until it starts to get bubbles along the edges.
  3. In a small bowl, whisk together the egg yolks and sugar.
  4. Add 2 tbsp of the cream into the egg mixture while whisking constantly.
  5. Then, slowly pour in the rest of the cream while whisking constantly, until combined.
  6. Whisk in the key lime juice and vanilla.
  7. Strain the custard through a fine mesh sieve into a measuring cup.
  8. Place 6 of the 2-oz ramekins into a baking pan and divide the custard between them.
  9. Carefully pour enough hot water into the roasting pan until it comes halfway up the sides of the ramekins.
  10. Bake at 325 degrees for 40-45 minutes, until the creme brûlée is set but still jiggles in the center.
  11. Let cool in room temperature then place the creme brûlée in the fridge to cool for 2 hours (or up to 3 days, covered).
  12. Before serving, remove from the fridge and sprinkle each ramekin with 1/2 tsp of sugar.
  13. Caramelize the sugar with a kitchen torch slowly moving it back and forth about 3-4 inches above the sugar.
  14. Decorate with key lime whipped cream and key lime zest.
Recipe Notes

Adapted from : The Gunny Sack