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Lime brûlées

A recipe from

Lime brûlées

  • 2 cups cream
  • Vanilla pod, cut in half and seeds removed
  • 8 egg yolks
  • 100g sugar
  • zest of 2 limes
  • Pinch of salt
  • Castor sugar for topping

Preheat the oven to 130°C.

Scald the cream with the vanilla seeds and pod. Do not boil. Stir the egg yolks, sugar  and lime zest together.  Add the cream slowly to the egg yolks, stirring all the time. Place the mixture back into the pot and heat slowly until the custard is hot, but not boiling.

Strain the custard through a sieve, and pour into ramekins. Place the ramekins into a bain marie, containing hot water. Bake at 130°C for 20 – 30 minutes, or until firm. This depends on the size of the brulees.

Remove from the oven, and refrigerate to set. Dust with castor sugar and caramelize with a blow torch or under the grill. Serve immediately and enjoy!