Best Key Lime Creme Brulee Recipes

KEY LIME CREME BRULEE

Steps:

• Preheat oven to 350 degrees F.
• Over a double boiler, whisk 3 egg yolks and sugar to a thick, ribbon-like texture. In a separate pot, combine the heavy cream and split vanilla bean, and bring to a boil. Temper the egg yolk mixture into the cream, by whisking a little of the hot cream into the eggs, while constantly whisking, and then whisk the yolk mixture back into the hot cream. Return to the heat and, while whisking continually, finish cooking to a custard stage, approximately 1 or 2 minutes.
• For the second part of the creme brulee, whisk the remaining 3 egg yolks for 1 minute. Add the condensed milk and whisk for another minute. Add the key lime juice gradually and whisk for 1 minute. Combine the creme brulee filling with the key lime filling and chill in the refrigerator until needed.
• To make the crust, roll out a sheet of puff pastry very thin, 20 by 10-inches. Cut 6 (4-inch diameter) circles out of the puff pastry to line 6 (3-inch) tart pans. Let the dough rest for 30 minutes in the refrigerator. Line the pastry rings with the pastry dough and trim the excess dough flush to the edge of the ring. Place a piece of parchment paper on each tart shell and fill with beans and bake until golden, about 10 minutes. The shells should be very thin and even.
• To assemble, fill the shells with the key lime filling and level the tops with a spatula. Dust the tops of the desserts with sugar and using a torch caramelize the tops. Place the desserts on a plate and serve with fruit puree, if desired.

KEY LIME CHEESECAKE CREME BRULEE RECIPE » CALL ME PMC

Steps:

• Preheat the oven to 325 degrees F.
• Arrange 8 4-inch ramekins on a large rimmed baking sheet.
• Cut the Key lime cheesecake into 8 even pieces and place in the center of each ramekin.
• In a medium saucepan over medium heat, combine heavy cream, sugar, and salt.
• Bring to a boil and stir until sugar dissolves.
• While the cream is heating, whisk the egg yolks together. Add vanilla bean or vanilla extract and whisk.
• Gradually add 1/4 cup of the hot cream mixture to the yolks, whisking constantly. Continue adding 1/4 hot cream mixture to the yolks until all combined.
• Optional, strain the custard through a fine-mesh sieve into a clean bowl preferably with a spout. (Straining isn't necessary unless you think you may have cooked small portions of the egg yolks.)
• Carefully pour or ladle the custard into the ramekins being careful to keep the Key lime cheesecake in the center of the ramekin.
• Fill ramekin to the rim.
• Place the baking sheet with the ramekins in it in the oven. Add water to the baking sheet until 1 about 1 inch deep.
• Bake the creme brulee until the edges have set but the center still trembling when the ramekins are gently shaken about 20 to 25 minutes.
• Remove the ramekins from oven and allow to cool on a wire rack until completely cooled.
• Place in an airtight container or wrap individually and refrigerate for at least 2 hours or up to 3 days.
• Remove the creme brulee from the refrigerator at least 30 minutes prior to browning the sugar on top.
• To serve: Sprinkle the top of each custard with a thin even layer of sugar, about 1 tablespoon each. Use a kitchen blowtorch or oven broiler to melt and caramelize the sugar. You want the sugar to form a crispy top.
• Allow the creme brulee to sit about 5 minutes before serving.

KEY LIME CREME BRULEE

Steps:

• Preheat oven to 325 degrees F. Combine egg yolks and sugar in a mixing bowl. Heat heavy cream and Key Lime Curd & Tart Filling in medium saucepan. Stir constantly until it comes to a slow boil - remove from heat. Temper egg mixture with 1/2 cup of heavy cream. Whisk mixture into heated cream mixture. Return to heat and cook until mixture thickens - stirring continuously. Mixture should coat the back of a spoon. Fill ramekins almost to the top. Place ramekins in a baking pan/dish. Fill pan/dish with hot tap water so that it fills about 1/2 way up the side of ramekins. Bake creme brulees for about 25-35 minutes. Remove ramekins from oven and place in ice bath to immediately cool. Once slightly cooled, place in refrigerator overnight. To serve, sprinkle top with sugar and place under broiler to caramelize.