Name: Honey Lime Ginger Brulee
Ingredients: 8 cups heavy cream; 1 tsp salt; 1 vanilla extract; 8 oz honey; 8 oz fresh ginger, roughly chopped; 15 oz egg yolks; ½ cup sugar; 2 tbsp fresh lime juice; 3 limes, sliced into ⅛" rounds; 3 cups sugar; ½ cup water

Honey Lime Ginger Brulee

Smooth, rich custard spiked with fresh lime and ginger, topped with candied lime and the classic crackly sugar top.

Print Recipe Pin Recipe

Servings 12

Equipment

12 Ramekins

Ingredients

8 cups heavy cream
1 tsp salt
1 vanilla extract
8 oz honey
8 oz fresh ginger, roughly chopped
15 oz egg yolks
½ cup sugar
2 tbsp fresh lime juice

Candied Limes:

3 limes, sliced into ⅛" rounds
3 cups sugar
½ cup water

Instructions

Combine heavy cream, salt, vanilla extract, honey, and ginger in a sauce pot. Simmer for 10-15 minutes or until flavors combine.
Whisk egg yolks, sugar, and lime juice together in a bowl. Temper the hot cream into the egg mixture slowly, whisking constantly and taking care not to scramble the eggs.
Pass the mixture through a fine mesh strainer, pressing the ginger chunks into the side of the strainer with a spatula to release some extra flavor. Chill completely.
Preheat oven to 325℉. Ladle 6 oz into each ramekin and bake in a hot water bath for 25-30 minutes, or until center is mostly set.
To make the candied limes, prepare a pot of boiling water and an ice bath. Simmer the limes in boiling water for 15 minutes. Transfer them to the ice bath.
Heat the sugar and water together and add the limes. Cook on low for 15 minutes or until the white pith is slightly translucent. Do not allow the syrup to caramelize or develop any color. Add water as needed.
Remove the limes and allow to cool on a parchment lined sheet tray.
When ready to serve, coat the top with sugar and torch until caramelized.