Key lime creme brulee
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | EGG YOLKS | |
| 2½ | ounce | WHITE SUGAR |
| 1 | VANILLA BEAN,SPLIT | |
| 6 | EGG YOLKS | |
| 4 | ounces | CONDENSED MILK |
| 6 | ounces | KEY LIME JUICE |
| 1 | SHEET PUFF PASTRY DOUGH | |
| BROWN SUGAR | ||
Directions
LIME BASE:
CREAM BASE: place egg yolks and sugar in a bowl over hot water; whip until thick and pale yellow. place heavy cream and vanilla bean in a sauce pan over med. heat and bring to a boil. temper egg: whip in 1 cup hot cream combine egg/cream with remaining cream; bring to a lite simmer; strain through a fine chinois cool and set aside.
LIME BASE: whisk eggs in a bowl rapidly for 1 min. add condensed milk and whisk 1 min. more. add lime juice whisk 1 min. more cut pastry into Vol-au vent, bake and cool combine cream and lime bases and refrigerate until set to serve: fill Vol-au-vent w/ creme brulee and place brown sugar on top, broil under salamander until sugar melts serve w/ a fruit coulis or Vanilla Anglaise CREAM BASE:
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