Key Lime Creme Brulee 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.

CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
• Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
• To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.