A variation of the classic French crème brûlée, this lime crème brûlée has lime juice and zest added to the mixture. Perfectly finished with its burnt sugar crust, the zesty lime flavour is a refreshing addition.
In a small saucepan combine the heavy cream and 70 g of sugar and set on medium heat. Stir to dissolve the sugar and remove from the heat just before it reaches boiling temperature.
Aside, whisk the egg yolks and constantly mixing pour into hot cream mixture being very careful to add the yolks in a slow stream and preventing them to scramble. Always whisking, add the vanilla extract and the juice of half the lime. Lastly, stir in the lime zest.
Divide mixture between ramekins and place in a double bath in an oven dish. To avoid lowering the oven temperature, I recommend adding hot water to the double bath. Bake in the preheated oven at 150°C (300°F) for 1 hour.
Take baked custards out of the oven and let cool completely before making the burnt sugar top. If possible, store the dessert in the fridge overnight. To make burnt sugar topping, add 1/2 tsp of cane sugar and tilt the ramekin to distribute the sugar all over the surface of the cream dessert. Burn the sugar with a cooking torch until dissolved and hardened. Serve immediately.
Leave the top sugar burning as the latest step to make before serving. While you can make this dessert ahead of time (it is actually preferred to let it set in the fridge for some time), take care of the sugar burning only when the creme brulee is about to be served.