Lime and Vanilla Creme Brulee

Since I don't often like something super-sweet this dessert is perfect! The hint of lime in it really freshens it up leaving it sweet and fresh at the same time.

Lime and Vanilla Creme Brulee**

3 1/2 cups heavy whipping cream
1/2 cup whole milk
zest from 3 limes
1 vanilla bean, split lengthwise and seeds scraped
7 large egg yolks
1 whole large egg
1/2 cup sugar
1/2 teaspoon salt
Raw sugar - this is usually brown and is for caramelizing the top


1. Combine the heavy cream, milk, lime zest, vanilla bean, and vanilla bean seeds together in a large pot and bring to a simmer over medium heat, stirring occasionally. Once it begins to simmer remove it from the heat and let it sit for at least 30 minutes. The longer this sits, the stronger the flavors will be.
Preheat the oven to 350.
2. With a mixer, whisk together the egg yolks, whole egg, sugar, and salt until pale yellow and fluffy. 
3. Meanwhile, return the cream mixture to the stove and bring back to a simmer.
4. VERY slowly add the warm cream to the egg mixture. You want to make sure and do this in a slow steady stream so that you don't let the heat cook the eggs. 
5. Pour the liquid into your ramekins and place in a large baking dish. Add enough very hot water so that it comes about half way up the sides of the ramekins. Carefully place in the oven and bake for 40 minutes or until the sides are firm and the center still jiggles slightly. 
6. Remove ramekins from baking dish (with a pot holder!) and let them cool to room temperature. Then, chill them for about 4 hours (it can be longer than that).
7. To caramelize sprinkle with just enough raw sugar to coat the top of each creme brulee. Either place directly under a broiler on high heat or use a kitchen torch to melt the sugar. Enjoy!




** Bobby Flay's Mesa Grill Cookbook