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!

Course Dessert

Cuisine French

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 633kcal

Author Tonia Larson

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!

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