Lime Crème Brûlée

Preheat oven to 275F.

Using a vegetable peeler or paring knife, cut the green peel from the limes, being careful not to cut into white pith. Place peel in a small saucepan of boiling water and boil for 5 minutes. While peel is boiling, juice limes and discard membranes and pith. Place lime juice, lime peel, first amount sugar, eggs and milk in a blender container and blend on high for 5 minutes. Strain through a fine sieve.

Fill six 1/2-cup ramekins or custard cups ¾ of the way with lime mixture. Place in large baking pan and fill with hot water to the level of the custard in the cups. Carefully place in oven and bake for 30 minutes until set, or until knife inserted in center comes out clean.

Preheat broiler. Top each custard with 1 teaspoon of sugar and place under broiler until the sugar liquefies and turns a dark caramel color. Serve immediately.