Wednesday, January 9, 2013

Day 9: Key Lime Crème Brûlée

Here is a fresh twist on a classic dessert.

6 egg yolks
2 cups heavy cream
1 tsp key lime zest
2 T lime juice
3 T superfine sugar (for caramel top)

1) Preheat oven to 325F.
2) Place 8 small ramekins in an oven safe pan and fill the pan with enough hot water to go up the sides of the ramekins but not over top.
3) In a bowl whisk egg yolks and sugar until frothy. Set aside.
4) In a saucepan combine cream, zest and lime juice and heat until mixture nearly comes to a boil.  Remove from heat.
5) Slowly whisk cream into the egg mixture until smooth.
6) Strain for a perfectly smooth batter.
7) Pour into ramekins and bake for approximately 40 min.  The time will vary depending on the size of your ramekins.  You might want to make extra to experiment with cooking times.
8) Remove ramekins from pan and refrigerate for 2 hours - overnight.
9) Sprinkle each ramekin with approximately 1 tsp of sugar and using a torch, brown the sugar without burning it.
10) Serve with a bit of whipped cream and a mint leaf for garnish.
11) Serve immediately.

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