Key Lime Cheesecake Creme Brulee

• Vegetarian

• Refrigerated

  • 5 Egg yolks, large

• Baking & Spices

  • 1 1/8 cup Granulated sugar
  • 1/8 tsp Salt
  • 1/2 Vanilla bean

• Bread & Baked Goods

  • 1 homemade or store bought 1 slice homemade or store bought slice Key lime cheesecake

• Dairy

  • 2 1/2 cups Heavy cream

Found on callmepmc.com

Description

Ingredients

• 2 and ½ cups heavy cream
• ¾ cup granulated sugar
• ½ vanilla bean, split lengthwise and seeds scraped or 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 5 large egg yolks, lightly beaten
• 6 tablespoons granulated sugar (for top of creme brulee)
• 1 slice homemade or store bought slice of Key lime cheesecake

Directions

• Preheat the oven to 325 degrees F.
• Arrange 8 4-inch ramekins on a large rimmed baking sheet.
• Cut the Key lime cheesecake into 8 even pieces and place in the center of each ramekin.
• In a medium saucepan over medium heat, combine heavy cream, sugar, and salt.
• Bring to a boil and stir until sugar dissolves.
• While the cream is heating, whisk the egg yolks together. Add vanilla bean or vanilla extract and whisk.
• Gradually add ¼ cup of the hot cream mixture to the yolks, whisking constantly. Continue adding ¼ hot cream mixture to the yolks until all combined.
• Optional, strain the custard through a fine-mesh sieve into a clean bowl preferably with a spout. (Straining isnt necessary unless you think you may have cooked small portions of the egg yolks.)
• Carefully pour or ladle the custard into the ramekins being careful to keep the Key lime cheesecake in the center of the ramekin.
• Fill ramekin to the rim.
• Place the baking sheet with the ramekins in it in the oven. Add water to the baking sheet until 1 about 1 inch deep.
• Bake the creme brulee until the edges have set but the center still trembling when the ramekins are gently shaken about 20 to 25 minutes.
• Remove the ramekins from oven and allow to cool on a wire rack until completely cooled.
• Place in an airtight container or wrap individually and refrigerate for at least 2 hours or up to 3 days.
• Remove the creme brulee from the refrigerator at least 30 minutes prior to browning the sugar on top.
• To serve: Sprinkle the top of each custard with a thin even layer of sugar, about 1 tablespoon each. Use a kitchen blowtorch or oven broiler to melt and caramelize the sugar. You want the sugar to form a crispy top.
• Allow the creme brulee to sit about 5 minutes before serving.