Key Lime Crème Brulee
1 ¾ Cups Heavy Cream
¾ Cup + ½ Cup Sugar
6 Egg Yolks
1 Jar Key Lime Spread
Preheat oven to 275 F.
Heat Cream in a small saucepan until bubbly. Combine ¾ cup of sugar and egg yolks in a bowl, whisk together until pale yellow and thick. Beat heated cream into eggs, whisking continuously. Stir in Key Lime Spread. Ladle custard into six 4 to 6oz. oven-proof ramekins. Place in a flat pan and transfer to oven. Pour boiling water around ramekins to about halfway up the side. Bake until custard is set, about 1 hour. Remove ramekins from water bath, cool to room temperature, cover with plastic wrap, and refrigerate for at least 8 hours or for up to two days. Before serving: position broiler tray close to heat and turn on broiler. Sprinkle remaining sugar on top of crème brulee and place under broiler until top is browned and bubbling, watching carefully that sugar doesn’t burn. Remove, let stand until sugar cools, then serve.
Buon appetito! copyright 2011 Alisa Barry
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