| Level: | Advanced |
| Total: | 1 hr 15 min |
| Prep: | 1 hr |
| Cook: | 15 min |
| Yield: | 6 servings |
| Level: | Advanced |
| Total: | 1 hr 15 min |
| Prep: | 1 hr |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 270 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 0 g |
| Sugar | 14 g |
| Protein | 4 g |
| Cholesterol | 214 mg |
| Sodium | 37 mg |
| Serving Size | 1 of 6 servings |
| Calories | 270 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 0 g |
| Sugar | 14 g |
| Protein | 4 g |
| Cholesterol | 214 mg |
| Sodium | 37 mg |
Reviews
After reading the pose below, I made this recipe but did not make the crust. Instead I combined with Ina’s Creme Brulee recipe from Barefoot in Paris and baked in ramikins. Turned out amazing. The tartness of the Key Lime, with the sweetness was perfect. And Ina’s right about the kitchen torch. Fabulous- and not difficult.
I tried making this recipe twice and did not have any success. I could not get the custard to thicken in the refrigerator. The spoon coated as stated for the custard stage. I wish I knew what I was doing wrong.
This recipe is so easy to make and it so delicious it is unreal! You will enjoy it trust me…
I love creme brulee, so to put a key lime twist to it tops the scales!! This is a fabulous, delicious dessert and recipe!