Tahitian Vanilla Bean and Key Lime Creme Brulee

Preheat oven to 325 degrees F. Place cream and 1/4 cup sugar in medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Bring to simmer stirring to dissolve sugar. Remove from heat. Add chocolate and whisk until smooth. Stir in lime juice. Remove bean.

Beat egg yolks and lime peel in medium bowl until smooth. Gradually whisk in hot cream mixture. Divide among six 6-ounce ramekins or souffle cups. Place cups in large baking pan. Pour in enough hot water to come half way up sides of cups.

Bake until just edges are set and 90% of custard jiggles but is not too fluid, about 35 minutes. Remove from water bath and let cool at room temperature. Cover and refrigerate at least 3 hours or overnight.

Sprinkle 1 teaspoon sugar evenly over each custard. Use torch to melt and caramelize sugar, or broil about 2 minutes, watching carefully and rotating cups. Let stand until sugar hardens or chill 15 minutes to 2 hours. Garnish if desired.

NOTE: If using heart-shaped molds reduce cooking time to 15 minutes and sprinkle each with 2-3 teaspoons of sugar and caramelize.