Key Lime Crème Brûlée

An unusual, light and delicious variant of Crème Brûlée and Key Lime Pie.




8 egg yolks ½ cup sugar 2 ½ cups heavy cream ¼ cup Key lime juice 1 tablespoon vanilla extract 1 teaspoon orange zest 3 tablespoons dark brown sugar

Nutritional information

No nutrition information available


1. Preheat oven to 250 degrees. 2. In a bowl, mix egg yolks and sugar until just combined. 3. In a saucepan, heat cream to just below a simmer; add to yolk mixture gradually, beating constantly. Stir in the lime juice. Continue to beat until mixture is smooth Pass through a fine strainer into a bowl or measuring cup with a pouring lip. 4. Stir in vanilla and orange zest. 5. Pour into 6-8 ramekins. Place in a large baking pan; add water to the pan until it reaches halfway up the side of the ramekins. 6. Bake for 45-50 minutes. 7. Remove ramekins from pan; cool to room temperature. 8. Refrigerate until chilled, 8 hours or up to 2 days. 9. Just before serving, top each custard with brown sugar. Using a small torch crisp and caramelize the brown sugar. Do not allow sugar to burn.