Key Lime Brulees Food

LIME CREME BRULEE BARS

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with foil, overhanging the edges by an inch.
• For the crust: Combine the butter, sugar and lime zest in the bowl of a mixer fitted with the paddle attachment. Mix on high until light and fluffy, about 2 minutes. Scrape down the sides and add the flour and salt. Mix on low speed until the dough comes together (it should be in big, loose crumbles, not dusty). Press the dough evenly into the bottom of the foil-lined pan. Bake until light golden and set, 15 to 18 minutes. Cool completely on a rack.
• For the filling: Combine the whole egg and yolks, lime zest and juice and sweetened condensed milk in a medium bowl and whisk until very smooth. Pour into the crust and bake until completely set, 18 to 20 minutes. Cool completely on a rack, then refrigerate until chilled and very set, at least 3 hours.
• For the topping: Preheat the broiler.
• Remove the bar in one piece using the foil as handles (loosen the corners with a paring knife, if needed). Cut into 16 squares and place on a foil-lined baking sheet, spaced about an inch apart. Sprinkle the tops evenly with the sugar. Broil until the sugar is caramelized and crisp, 1 to 2 minutes, depending on your broiler. Let cool a few minutes before transferring to a serving tray. Garnish with lime quarters and serve.

KEY LIME BRULEES

Steps:

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