Best 3 Key Lime Creme Brulee Recipes

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Indulge in the tantalizing flavors of Key lime creme brulee, a culinary masterpiece that harmoniously blends the tangy zest of Key limes with the velvety richness of custard. This delectable dessert, deeply rooted in French cuisine, captivates the senses with its contrasting textures – a crisp caramelized sugar topping yielding to a luscious, creamy filling infused with the vibrant citrus notes of Key limes. Embark on a delightful journey as we unveil the secrets behind crafting this extraordinary dessert, offering you both a classic rendition and a tantalizingly unique version infused with hints of ginger and coconut. Brace yourself for a symphony of flavors and textures that will leave you utterly spellbound.

Let's cook with our recipes!

LIME CREME BRULEE BARS



Lime Creme Brulee Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 4h10m

Yield 16 bars

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup sugar
1 tablespoon freshly grated lime zest
1 cup all-purpose flour
1/4 teaspoon kosher salt
1 large egg plus 3 yolks
1 tablespoon lime zest plus 1/2 cup lime juice
One 14-ounce can sweetened condensed milk
2 to 3 tablespoons sugar, for sprinkling
4 thin slices lime, quartered

Steps:

  • Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with foil, overhanging the edges by an inch.
  • For the crust: Combine the butter, sugar and lime zest in the bowl of a mixer fitted with the paddle attachment. Mix on high until light and fluffy, about 2 minutes. Scrape down the sides and add the flour and salt. Mix on low speed until the dough comes together (it should be in big, loose crumbles, not dusty). Press the dough evenly into the bottom of the foil-lined pan. Bake until light golden and set, 15 to 18 minutes. Cool completely on a rack.
  • For the filling: Combine the whole egg and yolks, lime zest and juice and sweetened condensed milk in a medium bowl and whisk until very smooth. Pour into the crust and bake until completely set, 18 to 20 minutes. Cool completely on a rack, then refrigerate until chilled and very set, at least 3 hours.
  • For the topping: Preheat the broiler.
  • Remove the bar in one piece using the foil as handles (loosen the corners with a paring knife, if needed). Cut into 16 squares and place on a foil-lined baking sheet, spaced about an inch apart. Sprinkle the tops evenly with the sugar. Broil until the sugar is caramelized and crisp, 1 to 2 minutes, depending on your broiler. Let cool a few minutes before transferring to a serving tray. Garnish with lime quarters and serve.

KEY LIME CREME BRULEE



Key Lime Creme Brulee image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 8

3 egg yolks, plus 3 egg yolks
1 1/2 ounces sugar
10 ounces heavy cream
1 vanilla bean, split
2 ounces sweetened condensed milk
3 ounces key lime juice
Puff pastry, store bought
Fruit puree, as a garnish, optional

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.

CREME BRULEE



Creme Brulee image

One of Martha Stewart's favorites, creme brulee's seductive secret lies in the contrast between the brittle caramelized topping and the smooth, creamy custard beneath. French for "burnt cream," creme brulee is best served immediately after caramelizing its sweet, sugary surface.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

4 cups heavy cream
3/4 cups sugar
1 vanilla bean, split lengthwise
7 large egg yolks
1/4 teaspoon coarse salt
3/4 cup sugar

Steps:

  • Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.
  • Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).
  • Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.
  • Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).
  • Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
  • Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).
  • Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.

Tips:

  • Use fresh key limes for the best flavor. If you can't find key limes, you can use regular limes, but the flavor will be slightly different.
  • Make sure the heavy cream and milk are very cold before you start cooking. This will help the custard to set properly.
  • Cook the custard slowly over medium heat, stirring constantly. Do not let the custard boil, or it will curdle.
  • Strain the custard through a fine-mesh sieve before pouring it into the ramekins. This will remove any lumps.
  • Chill the custard for at least 4 hours before serving. This will allow the flavors to meld and the custard to set completely.
  • When you're ready to serve the crème brûlée, sprinkle the tops with sugar and caramelize it with a kitchen torch. You can also use a broiler, but be careful not to burn the sugar.

Conclusion:

Key lime crème brûlée is a delicious and elegant dessert that is perfect for any occasion. It's easy to make, but it looks and tastes like it came from a professional kitchen. So next time you're looking for a special dessert to impress your friends and family, give key lime crème brûlée a try.

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