Side Pannel
Key Lime Creme Brulee
Ingredients List
- 6 EGG YOLKS
- 2 1/2 oz WHITE SUGAR
- 1 VANILLA BEAN,SPLIT
- LIME BASE:
- 6 EGG YOLKS
- 4 oz CONDENSED MILK
- 6 oz KEY LIME JUICE
- 1 SHEET PUFF PASTRY DOUGH
- BROWN SUGAR
Directions
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:
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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