Key Lime Brulees
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 3⁄4 cup 2% low-fat milk
- 1⁄2 cup sugar
- 1⁄2 cup half-and-half
- 3 tablespoons fresh key lime juice or 3 tablespoons lime juice
- 3 egg yolks
- 1 egg
- 3 tablespoons sugar
directions
- Preheat oven to 325.
- Combine milk, sugar, and half-and-half in a small saucepan.
- Heat mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally.
- Remove from heat.
- Combine lime juice, egg yolks, and egg in a medium bowl, stirring well with a whisk.
- Gradually add the hot milk mixture to egg mixture, stirring constantly with a whisk.
- Divide the mixture evenly among 6 (4-ounce) ramekins or custard cups.
- Place ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch.
- Bake for 30 minutes or until center barely moves when the ramekin is touched.
- Remove ramekins from pan, and cool completely on a wire rack.
- Cover and chill 4 hours to overnight.
- Carefully sift 1 1/2 teaspoons sugar over each custard.
- Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until the sugar is completely melted and caramelized (about 1 minute).
- ***You can make the sugar topping on the stovetop instead. Place 1/4 cup sugar and 1 tablespoon water in a saucepan. Cook over medium heat 5 to 8 minutes or until mixture is golden. Don't stir. Immediately pour the sugar mixture evenly over the cold custards, spreading to form a thin layer on top.
- Serve the custards immediately.
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RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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