Bobby Flay's Lime Vanilla Creme Brulee

So I loved this creme brulee, but the rest of the family had a less enthusiastic response.  Aaron gave it a 7, Owen gave it an 8, and Noah and I gave it a 9.  This recipe from Bobby Flay's Mesa Grill cookbook was easy and super delicious.  Each serving was 352 for 12 servings.  Here's the easy recipe:

3 1/2 c heavy cream
1/2 c whole milk
grated zest of 3 limes
2 t vanilla
7 large egg yolks
1 egg
1 c sugar, divided
1/4 t salt

Combine the milk, cream and zest, and bring to a simmer, stirring occasionally.  Remove from the heat, and let sit at least 30 minutes.  Return the pan to a simmer after letting sit.
Preheat the oven to 300.
Whisk together the egg yolks, egg, 1/2 c sugar and salt until thick and pale.  Slowly whisk in the hot cream mixture until combined, then the vanilla, then strain into a bowl.  (I did all the mixing in my electric mixture)
Fill the ramekins, then place them in a baking dish and fill the baking dish with hot water until the water reaches halfway up the sides of the ramekins.  Bake 40-45 minutes, until the custard is set around the edges, but still jiggly in the center.  Let the custard cool to room temperature, then cover each ramekin and chill in the refrigerator for at least 4 hours.  When ready to serve, sprinkle the remaining sugar on the custards, then with a brulee torch, or under a broiler, brulee the sugar until browned and crackly.  Serve.