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Key Lime Brulees

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“From Cooking Light December 2005. The instructions also give an alternative to using a blow torch to make the carmelized sugar topping. Allow to chill for 4 hours.”

Ingredients Nutrition


  1. Preheat oven to 325.
  2. Combine milk, sugar, and half-and-half in a small saucepan.
  3. Heat mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally.
  4. Remove from heat.
  5. Combine lime juice, egg yolks, and egg in a medium bowl, stirring well with a whisk.
  6. Gradually add the hot milk mixture to egg mixture, stirring constantly with a whisk.
  7. Divide the mixture evenly among 6 (4-ounce) ramekins or custard cups.
  8. Place ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch.
  9. Bake for 30 minutes or until center barely moves when the ramekin is touched.
  10. Remove ramekins from pan, and cool completely on a wire rack.
  11. Cover and chill 4 hours to overnight.
  12. Carefully sift 1 1/2 teaspoons sugar over each custard.
  13. 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).
  14. ***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.
  15. Serve the custards immediately.

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