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.