Key Lime Crème Brûlée

Yields: 4 servings

Time: 25 min prep, 30-45 min cook

My all time favorite pie is Key Lime Pie. It’s bright, tart, and refreshing- the perfect summer treat. However, I sometimes feel it needs a little extra crunch to really take this classic dessert to the next level. My solution? Make it crème brûlée! The expertly caramelized sugar atop a smooth and creamy custard is the epitome of textural bliss. A coconutty graham cracker crust is another twist that will have your taste buds traveling to the Caribbean. Don’t let the brûlée intimidate you- this recipe is super approachable and will make a great showstopper for your first summer celebration!

Custard Ingredients:

• 2 cups heavy cream

• 5 egg yolks, room temperature

• 1/3 cup granulated sugar, plus more for brûlée

• 1/4 tsp kosher salt

• 3 oz. condensed milk

• 4 oz. key lime juice

• 1/2 vanilla bean

• Zest of 3 key limes

Crust Ingredients:

• 5-6 sheets of graham cracker

• 1/4 cup unrefined coconut oil, melted

• 1/4 tsp. kosher salt

• Zest of 2 key limes

Whipped Cream Ingredients:

• 1 cup heavy cream

• 1/2 tsp vanilla extract

• 1/8 tsp kosher salt

• Powdered sugar, to taste

Special Equipment:

• 4 ceramic ramekins, ~1 inch in depth

• Large roasting pan- for bain-marie

• Food processor

• Kitchen torch

• Hand mixer or stand mixer with whisk attachment

Directions:

Step One:

Preheat oven to 350°

Step Two:

Make the crust. Pulse graham crackers, salt, and lime zest in a food processor 4-5 times to break up the crackers. With the blade running, drizzle in coconut oil until mixture resembles wet sand. You may not need the full 1/4 cup to get the right texture.

Distribute crust evenly between the 4 ramekins. Pat crust tightly and evenly into the bottom of each ramekin. Bake crusts for 10-15 minutes or until browned and set. Set aside and let cool completely.

Step Three:

Lower oven temp to 325°.

To start the custard, whisk together egg yolks, granulated sugar, key lime juice, and lime zest in a medium sized mixing bowl until light and frothy. Set aside.

Step Four:

In a small sauce pan, whisk together heavy cream, condensed milk, and salt over medium-low heat. Split vanilla bean in half lengthwise and scrape out seeds of one half using the back of your knife. Stir seeds and pod half into cream mixture and bring to a light simmer, whisking frequently.

Once fragrant and lightly simmering, remove from heat and discard pod.

Optional: If you like a cleaner look, strain the vanilla beans out after this step. However, I quite enjoy the flecks of vanilla throughout the yellowish custard.

Step Five:

Begin to very slowly temper the egg mixture. Start by whisking 1-2 tablespoons of cream mixture into the egg mixture until thoroughly combined. Repeat 2-3 more times, only adding 1-2 tablespoons of the hot cream at a time.

Once temp of the eggs has risen a bit closer to the cream mixture, slowly pour the egg mixture fully into the cream, whisking constantly and vigorously.

Step Six:

Place 4 crusts in a large roasting pan and fill each equally with custard. Pour the custard over the back of a spoon to prevent bubbles and not disturb any loose bits of the crust. If you do have a few bubbles, very lightly tap the side of the ramekins to pop- do not pick up and bang against the counter.

Step Seven:

Gently place roasting pan with ramekins on the middle rack of the oven. Create a bain-marie by filling the roasting pan with boiling water. Water level should come at least half way up the ramekins. Very gently slide rack back in place and bake for 30-45 minutes. Centers of the custards should still be wiggly but very slightly set.

Let cool completely and refrigerate for a 2 hours or overnight.

Step Eight:

When ready to serve, sprinkle each custard with a thin and even layer of granulated sugar, about 2-3 teaspoons. Gently heat using kitchen torch until sugar begins to lightly brown and caramelize. Let set and harden.

Step Nine:

Using hand or stand mixer, whisk together heavy cream, vanilla extract, and salt until mixture begins to thicken. Sprinkle in as much powdered sugar as you like, depending on your sweetness preference (start with 1/4 cup and taste). Continue to whisk until cream forms stiff peaks.

Step Ten:

Once brûléed sugar has set, top with a dollop of whipped cream and enjoy! Crème brûlée can be served cold or room temp. Option to garnish with a sprig of mint or even a candied key lime wedge!

Beginner Brûlée Blunders

There are a few mistakes home cooks often make when attempting crème brûlée, but they are all easy to avoid! First is using the wrong sugar. You really need good ol’ refined, granulated white sugar to get the perfect brûlée. Second, too large of a ramekin (like mine). Shallower ramekins will yield better results. However, if you only haven deep ramekins just be aware it may affect the cook time. Third mistake is getting water in the custard. Be extremely careful when creating the Bain-maire; if water gets into the custard it will prevent it from setting properly. Lastly is the use of the broiler. If you are going to make crème brûlée, invest in a kitchen torch. They’re affordable and easy to find in kitchen stores, hardware stores, or Amazon! A broiler will never create that perfectly shatter-able crust. Plus, you now have a tool for quick and easy s’mores any day of the week!