Key Lime Brulees

1. 1

   Preheat oven to 325.

2. 2

   Combine milk, sugar, and half-and-half in a small saucepan.

3. 3

   Heat mixture over medium heat to 180 or until tiny bubbles form around edge (do not boil), stirring occasionally.

4. 4

   Remove from heat.

5. 5

   Combine lime juice, egg yolks, and egg in a medium bowl, stirring well with a whisk.

6. 6

   Gradually add the hot milk mixture to egg mixture, stirring constantly with a whisk.

7. 7

   Divide the mixture evenly among 6 (4-ounce) ramekins or custard cups.

8. 8

   Place ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch.

9. 9

   Bake for 30 minutes or until center barely moves when the ramekin is touched.

10. 10

    Remove ramekins from pan, and cool completely on a wire rack.

11. 11

    Cover and chill 4 hours to overnight.

12. 12

    Carefully sift 1 1/2 teaspoons sugar over each custard.

13. 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).

14. 14

    ***You can make the sugar topping on the stovetop instead.

15. 15

    Place 1/4 cup sugar and 1 tablespoon water in a saucepan.

16. 16

    Cook over medium heat 5 to 8 minutes or until mixture is golden.

17. 17

    Don't stir.

18. 18

    Immediately pour the sugar mixture evenly over the cold custards, spreading to form a thin layer on top.

19. 19

    Serve the custards immediately.

* Per serving · 4 servings · Values may vary.