This Key Lime Creme Brulee recipe is easy to make and tastes like key lime pie with a caramelized crust. Make this key lime dessert for a dinner party!
Last month, my husband and son wanted to do some shopping at a local hobby shop that sells everything from model trains to radio control cars and games to puzzles. I asked them to drop me off at a nearby thrift store. My favorite thing to look for at secondhand shops are dishes and photo props.
On this particular visit, I found these mini cast iron Dutch ovens or cocottes. My first thought when I spotted the mini cocottes, was that I could use them for creme brulee. Since I am in Florida this week, I am sharing key lime recipes and this Key Lime Creme Brulee is the first one.
This recipe makes enough Key Lime Creme Brulee for two. First, whisk together the egg yolks and the sugar.
Heat the heavy cream, over medium heat, until bubbles start to form along the edges. Pour in 1/4 of the cream into the egg mixture while whisking. Then, add the remaining cream, whisking constantly, until combined.
Strain the custard through a fine mesh sieve, a strainer or cheesecloth.
Whisk in the key lime juice (I used fresh squeezed, but you can also use bottled key lime juice) and vanilla. Place two ramekins or mini cocottes in a roasting 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 key lime creme brulee is set, but still trembles in the center.
Place the creme brulee in the fridge to cool for 2 hours. You can cover the key lime creme brulee and keep it in the fridge for up to 3 days. Before serving, remove from the fridge and sprinkle with a little grated key lime zest for added flavor.
Sprinkle each creme brulee with one to two teaspoons of granulated sugar.
Tilt the mini cocottes to evenly spread the sugar over the top of the key lime custard and pour off the extra sugar. Then, caramelize the sugar with a kitchen torch slowly moving it back and forth about 3-4 inches above the sugar.
If you do not have a kitchen torch, caramelize the sugar under the broiler for 2-3 minutes, watching carefully so that it doesn’t burn!
I have so many people tell me that they love creme brulee, but they only have it in restaurants. It is so easy to make that you have to try it at home. If you can’t find key limes, you can use bottled key lime juice (or even lime juice…just don’t tell the key lime purists). Zack, who loves key lime pie and key lime milkshakes, thought this Key Lime Creme Brulee was the best thing ever!
Key Lime Creme Brulee
Ingredients
- 1 cup heavy cream
- 3 egg yolks
- 3 tablespoon granulated sugar
- 1 tablespoon key lime juice fresh squeezed or bottled
- 1 teaspoon vanilla extract
- ¼ teaspoon grated key lime zest optional
- 2-4 teaspoon granulated sugar for topping
- boiling water
Instructions
- Preheat oven to 325˚F.
- Heat the heavy cream over medium heat until it starts to get bubbles along the edges.
- Whisk together the egg yolks and granulated sugar.
- Slowly pour about 1/4 of the cream into the egg mixture while whisking constantly. Then, slowly pour in the rest of the cream while whisking constantly until combined.
- Strain the custard through a fine mesh sieve, a strainer or cheesecloth.
- Whisk in the key lime juice and vanilla.
- Place 2 ramekins or mini cocottes into a roasting 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˚F for 40-45 minutes, until the creme brûlée is set but still trembles in the center.
- Place the creme brulee in the fridge to cool for 2 hours (or up to 3 days, covered).
- Before serving, remove from the fridge and sprinkle with grated key lime zest for added flavor.
- Sprinkle each creme brûlée with 1-2 teaspoons of granulated sugar. Tilt the mini cocottes to evenly spread the sugar over the top of the key lime custard and pour off the extra sugar
- Caramelize the sugar with a kitchen torch, slowly moving it back and forth about 3-4 inches above the sugar. If you do not have a kitchen torch, caramelize the sugar under the broiler for 2-3 minutes, watching carefully so that it doesn’t burn!
Nutrition
Misha says
I’m making these today and so far so good! Just want to point out that you left out the vanilla and key lime step in the written recipe down at the bottom (but it’s in the version with the pics) 🙂
Thalia @ butter and brioche says
I love citrus desserts so this key lime flavoured creme brulee is definitely something I have to make.. just look at that perfect caramelised topping!
Teresa says
These look amazing. I love the idea of a key lime version of creme brulee!