Enough for 4- 4 oz wide crème brûlée dishes
- Sweetened Condensed Milk 1 Can (396 Grams)
- Egg Yolks (Pasteurized if available) 4 Each (80 Grams)
- Key Lime Juice 5 Oz. (150 Grams)
- Granulated Sugar As Needed
Place the 4 crème brûlée dishes on a baking sheet. Place the condensed milk in a bowl large enough to accommodate the remaining ingredients. Add the egg yolks one at a time, whisking until smooth. Gradually add the lime juice while whisking, whisk until smooth. Evenly divide the mixture among 4 wide crème brûlée dishes and chill at least 4 hours or overnight. When ready to serve, sprinkle an even thin layer of granulated sugar one at a time over the tops of the custards. Quickly cook to a golden brown using a torch or a broiler. Repeat with the remaining custards. Let cool for 30 seconds before serving. Great served with fresh berries and a crisp cookie. Enjoy!
