Key Lime Creme Brulee |

Key Lime Creme Brulee

Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Author The Gunny Sack



  • Preheat oven to 325 degrees.
  • 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 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.
  • Strain the custard through a fine mesh sieve, a strainer or cheesecloth.
  • Whisk in the key lime juice
  • 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 degrees for 40-45 minutes, until the creme brûlée is set but still trembles in the center.
  • 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 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.
  • *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!