Key Lime Creme Brulee
Ingredients
2 1/2 ounces WHITE SUGAR
1 VANILLA BEAN,SPLIT
4 ounces CONDENSED MILK
6 ounces KEY LIME JUICE
1 sht PUFF PASTRY DOUGH
Preparation
1
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.
2
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
3
CREAM BASE:
Tools
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Yield:
1.0 servings
Added:
Thursday, December 3, 2009 - 3:43am
