Key Lime Creme Brulee

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 crème brûlée. 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 crème brûlée is set, but still trembles in the center.

Place the crème brûlée 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 crème brûlée, 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!

Print

Key Lime Creme Brulee

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Course: Dessert

Servings: 2

Author: The Gunny Sack

Ingredients

• 1 cup heavy cream
• 3 egg yolks
• 3 tbsp granulated sugar
• 1 tbsp key lime juice fresh squeezed or bottled
• 1 tsp vanilla extract
• 1/4 tsp grated key lime zest optional
• 2-4 tsp granulated sugar for topping
• Boiling water

Instructions

1. Preheat oven to 325 degrees.
2. Heat the heavy cream over medium heat until it starts to get bubbles along the edges.
3. Whisk together the egg yolks and granulated sugar.
4. Slowly pour about ¼ of the cream into the egg mixture while whisking constantly. Then, slowly pour in the rest of the cream while whisking constantly, until combined.
5. Strain the custard through a fine mesh sieve, a strainer or cheesecloth.
6. Whisk in the key lime juice
7. Place 2 ramekins or mini cocottes into a roasting pan and divide the custard between them.
8. Carefully pour enough hot water into the roasting pan until it comes halfway up the sides of the ramekins.
9. Bake at 325 degrees for 40-45 minutes, until the creme brûlée is set but still trembles in the center.
10. Place the creme brûlée in the fridge to cool for 2 hours (or up to 3 days, covered).
11. Before serving, remove from the fridge and sprinkle with grated key lime zest for added flavor.
12. 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
13. Caramelize the sugar with a kitchen torch slowly moving it back and forth about 3-4 inches above the sugar.
14. *Note: 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!

Easy Key Lime Pie Recipe | Key Lime Cheesecake Milkshake

Disclaimer: Please note that some of the links in this post are affiliate links. There is no additional cost to you, but I may earn a small commission if you purchase through those links.