Angela Blue, the editor of Coastal Virginia Magazine joins host Karen Endsley in the Idea House’s gourmet kitchen to make this delectable dessert. Learn how to make this tasty treat on this segment of Cooking from the Heart.
Key Lime Creme Brulee
2 cups of heavy cream
4 egg yolks
¼ cup of sugar
1 tsp of vanilla
2 Tbs of Key Lime zest (you can use regular limes if no key limes are available)
2 Tbs granulated or caster sugar
Set sous vide to 195
Pour the cream into a small pot over medium high heat and bring to a simmer -making sure it does not boil or scorch. -Make sure to keep an eye on it, boiling can happen quickly and make a mess!!
While cream is heating, whisk sugar and egg yolks together.
Once the cream comes to a simmer, add the vanilla and zest, and allow to simmer for 2 minutes.
After 2 minutes, temper the yolk mixture by slowly adding a 3-4 tablespoons of the hot cream into the mixture while whisking constantly. Once tempered, pour the yolk mixture into the hot cream and mix well.
Pass the mixture through a sieve into a bowl, then portion out into 4 – 4oz mason jars. Seal the jars (not too tightly) then using tongs lower them into the water.
Cook 45 minutes, then, using tongs, remove the jars from the water and set them on the counter for about 20 minutes to cool a bit before refrigerating. Place in the refrigerator for at least 3 hours.
Before serving, sprinkle granulated sugar or caster sugar on top and have fun caramelizing with your torch. If you don’t have a torch, you can caramelize them under a hot broiler -but make sure to watch them as they caramelize quickly!
If you prefer plain crème brulee, simply do not add the zest. Likewise, the flavor can be changed by adding ½ tsp of different extracts, or adding other zests, espresso powder, etc.