Chef Rick’s Belizean Lime Creme Brulee


  • 5 eggs (separated)
  • 1 pint cream
  • 5 Tbsp sugar
  • 1/8 cup lime juice


  • Hand whip egg yolks, cream and sugar for 3-4 minutes.
  • Add lime juice and whip a bit more.
  • Pour into baking dessert dishes, filling a little more than halfway.
  • Bake in a pan of 1″ water at 325 until each will jiggle a bit. Roughly 30-35 minutes.
  • Let the desserts fully cool. 

  • Sprinkle sugar on top of each and caramelize with baking torch.


Italian Meringue

  • Add 5 egg whites and 1/2 cup of sugar to double boiler. Stir constantly for 10 minutes.

  • Add meringue to a mixer and mix for 10 minutes.

  • Add topping to each dessert.  Sprinkle with sugar and lightly torch to caramelize.

  • Add slice of lime for garnish.  


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