Crème Brûlée Vanille au Zeste de Citron Vert – Lime-Vanilla Crème Brûlée

Ingredients

• 275 ml milk

• 275 ml heavy cream

• 77 g granulated sugar

• 5 eggs

• ½ vanilla bean

• Zest of 1 lime (cut into fine strips)

• 110 g light brown sugar

Method

1. Split the vanilla bean lengthwise and scrape out the seeds with a knife.

2. Combine the milk and vanilla (seeds and pod) in a saucepan and bring to a boil over medium heat. Remove from heat and let the vanilla infuse for 10 minutes.

3. Meanwhile, zest the lime using a citrus zester or a vegetable peeler, then cut the peel into thin julienne strips.

Making the Custard

1. Preheat the oven to 100°C (200°F).

2. Separate the egg yolks from the whites. Reserve the whites for another use.

3. Whisk the granulated sugar into the egg yolks until just dissolved.

4. Slowly whisk the cream into the egg-yolk mixture.

5. Gradually whisk in the cooled milk mixture until smooth.

Baking

1. Divide the lime zest among the ramekins or gratin dishes.

2. Pour the custard mixture over the zest, ensuring an even distribution.

3. Place the ramekins in a water bath (bain-marie) and bake for approximately 1 hour and 15 minutes, or until the custard is just set with a slight wobble in the center.

4. Remove from the oven and allow to cool completely.

Finishing with the Caramelized Sugar Crust

1. Sprinkle half of the brown sugar evenly over the custards.

2. Using a kitchen torch, caramelize the sugar until golden and crisp. Alternatively, broil the custards under a hot oven broiler until the sugar caramelizes.

3. Repeat the process with the remaining brown sugar for an extra layer of crispness.

4. Serve immediately.

The Business Perspective

Crème brûlée is a prime example of a dessert that embodies both luxury and simplicity—perfectly fitting for a high-end café. The contrast between the creamy custard and the crisp caramelized sugar creates an experience that customers return for.

If I were to put this on the menu at one of my coffee shops, I'd make sure to optimize production:

• Pre-portion the custards for easy refrigeration.

• Torch the sugar to order for the best texture and aroma.

• Offer a unique twist, like a citrus or floral variation, to differentiate from competitors.

  Sergio Boulanger