Key Lime Créme Brûlée

By giftshop  |  April 28, 2013  | 

keylimebruleeChris Grant, head chef at Chuck McCarty’s downtown Indianola eatery Nola, creates a different crème brulee dessert special weekly. And chances are good you won’t see the same one twice. The ever-growing list is a timeline of memorable and playful brulees, from chocolate to root beer-flavored to s’mores, complete with a graham cracker crust and bruleed marshmallows on top. Followers still remember his bananas foster crème brulee special; it sold out in one night! The basis of Grant’s desserts starts with the classic crème brulee recipe from Mrs. Winkie Allen of Belzoni, his hometown. As far as adding a new spin with additional flavors, Chris says, “It depends on the protein content. You have to adjust the amount of eggs per recipe.” Try this refreshing citrus-flavored brulee in your own kitchen.

1 cup key lime juice
Zest of 1 lime
1 quart heavy cream
1/3 cup sugar
12 egg yolks
Granulated sugar for topping

In a double boiler combine lime juice, zest, lime zest, cream and sugar until hot to the touch. Temper mixture in the with the egg yolks slowly. Pour custard into ramekins and place in a water bath. Bake at 325 degrees for 45 minutes or until custard is set.

Allow to cool and place in the refrigerator no less than 4 hours and up to 1 week.

Best way to brulée?
Chef Grant uses Sugar in the Raw and “burns” the topping with the blowtorch method rather than broiling in the oven for even caramelization.

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