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1
Preheat oven to 325.
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2
Combine milk, sugar, and half-and-half in a small saucepan.
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3
Heat mixture over medium heat to 180 or until tiny bubbles form around edge (do not boil), stirring occasionally.
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4
Remove from heat.
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5
Combine lime juice, egg yolks, and egg in a medium bowl, stirring well with a whisk.
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6
Gradually add the hot milk mixture to egg mixture, stirring constantly with a whisk.
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7
Divide the mixture evenly among 6 (4-ounce) ramekins or custard cups.
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8
Place ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch.
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9
Bake for 30 minutes or until center barely moves when the ramekin is touched.
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10
Remove ramekins from pan, and cool completely on a wire rack.
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11
Cover and chill 4 hours to overnight.
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12
Carefully sift 1 1/2 teaspoons sugar over each custard.
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13
Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until the sugar is completely melted and caramelized (about 1 minute).
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14
***You can make the sugar topping on the stovetop instead.
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15
Place 1/4 cup sugar and 1 tablespoon water in a saucepan.
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16
Cook over medium heat 5 to 8 minutes or until mixture is golden.
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17
Don't stir.
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18
Immediately pour the sugar mixture evenly over the cold custards, spreading to form a thin layer on top.
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19
Serve the custards immediately.
