Key Lime Brulees
Indulge in the creamy, citrusy decadence of Key Lime Brûlées, a dessert that seamlessly marries the velvety texture of classic crème brûlée with the zesty brightness of key lime. This gourmet treat features a luscious custard made with rich heavy cream, fresh key lime juice, and a hint of vanilla, all baked to perfection in a water bath for ultimate silkiness. The crowning jewel is the crunchy caramelized sugar crust created with a sprinkle of turbinado sugar and a quick pass of a kitchen torch—a satisfying crack with every spoonful! Perfect for dinner parties or a special weeknight indulgence, these individual ramekins of tropical bliss can be made ahead for easy entertaining. Let the tangy key lime flavors and luxurious textures captivate your taste buds with every bite.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 0.75 cups Granulated sugar
- 6 large Egg yolks
- 0.5 cups Key lime juice
- 1 teaspoon Lime zest
- 1 teaspoon Vanilla extract
- 4 tablespoons Turbinado sugar (or granulated sugar for caramelizing)
Instructions
Preheat your oven to 325°F (160°C). Bring a kettle of water to a boil for the water bath.
In a medium saucepan, heat the heavy cream over medium heat until it begins to steam and tiny bubbles form around the edge. Do not let it boil. Remove from heat and set aside to cool slightly.
In a mixing bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened, about 2 minutes.
Gradually whisk the warm heavy cream into the egg yolk mixture, a little at a time, to temper the eggs and prevent curdling.
Stir in the key lime juice, lime zest, and vanilla extract until fully combined.
Strain the mixture through a fine mesh sieve into a pouring jug to remove any lumps or zest for a smooth custard.
Place 4 ramekins into a deep baking dish. Carefully divide the custard mixture evenly among the ramekins.
Pour the boiling water into the baking dish, around the ramekins, until it reaches about halfway up the sides of the ramekins. Be careful not to spill water into the ramekins.
Carefully transfer the baking dish to the preheated oven and bake for 30-40 minutes, or until the custards are set but still have a slight jiggle in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Before serving, evenly sprinkle 1 tablespoon of turbinado sugar over the surface of each custard.
Use a kitchen torch to caramelize the sugar until it forms a golden, glassy crust. Allow a few seconds for the sugar to harden before serving.
Serve immediately and enjoy!
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 51.1 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 59 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
