Key Lime Creme Brulee

• 2 cups Heavy cream
• 6 Egg yolks
• 1/2 cup Sugar
• 4 Tbsp. Robert Rothschild Farm Key Lime Curd & Tart Filling
• 5-6 Ramekins

1. Preheat oven to 325 degrees F. Combine egg yolks and sugar in a mixing bowl. Heat heavy cream and Key Lime Curd & Tart Filling in medium saucepan. Stir constantly until it comes to a slow boil - remove from heat.
2. Temper egg mixture with 1/2 cup of heavy cream. Whisk mixture into heated cream mixture. Return to heat and cook until mixture thickens - stirring continuously. Mixture should coat the back of a spoon.
3. Fill ramekins almost to the top. Place ramekins in a baking pan/dish. Fill pan/dish with hot tap water so that it fills about 1/2 way up the side of ramekins. Bake creme brulees for about 25-35 minutes.
4. Remove ramekins from oven and place in ice bath to immediately cool. Once slightly cooled, place in refrigerator overnight.
5. To serve, sprinkle top with sugar and place under broiler to caramelize.

heavy cream, egg yolks, sugar, robert, ramekins

Taken from www.epicurious.com/recipes/member/views/key-lime-creme-brulee-1252947 (may not work)