Key Lime Creme Brulee

Name: Key Lime Creme Brulee
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 3 egg yolks, plus 3 egg yolks; 283 grams heavy cream; 85 grams key lime juice; 6 servings Fruit puree, as a garnish, optional; 6 servings Puff pastry, store bought; 43 grams sugar; 57 grams sweetened condensed milk; 1 vanilla bean, split

Key Lime Creme Brulee might be a good recipe to expand your dessert recipe box. This recipe serves 6. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 261 calories, 3g of protein, and 21g of fat. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a vegetarian diet. Head to the store and pick up egg yolks, condensed milk, fruit puree, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Over a double boiler, whisk 3 egg yolks and sugar to a thick, ribbon-like texture. In a separate pot, combine the heavy cream and split vanilla bean, and bring to a boil. Temper the egg yolk mixture into the cream, by whisking a little of the hot cream into the eggs, while constantly whisking, and then whisk the yolk mixture back into the hot cream. Return to the heat and, while whisking continually, finish cooking to a custard stage, approximately 1 or 2 minutes.

Ingredients you will need

Vanilla Bean

Cream

Egg Yolk

Custard

Sugar

Egg

Equipment you will use

Double Boiler

Whisk

Pot

For the second part of the creme brulee, whisk the remaining 3 egg yolks for 1 minute.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Add the condensed milk and whisk for another minute.

Ingredients you will need

Sweetened Condensed Milk

Equipment you will use

Whisk

Add the key lime juice gradually and whisk for 1 minute.

Ingredients you will need

Lime Juice

Equipment you will use

Whisk

Combine the creme brulee filling with the key lime filling and chill in the refrigerator until needed.

Ingredients you will need

Lime

To make the crust, roll out a sheet of puff pastry very thin, 20 by 10-inches.

Ingredients you will need

Puff Pastry Sheets

Crust

Roll

Cut 6 (4-inch diameter) circles out of the puff pastry to line 6 (3-inch) tart pans.

Ingredients you will need

Puff Pastry Sheets

Let the dough rest for 30 minutes in the refrigerator. Line the pastry rings with the pastry dough and trim the excess dough flush to the edge of the ring.

Ingredients you will need

Pastry Dough

Dough

Place a piece of parchment paper on each tart shell and fill with beans and bake until golden, about 10 minutes. The shells should be very thin and even.

Ingredients you will need

Pasta Shells

Beans

Equipment you will use

Baking Paper

Oven

To assemble, fill the shells with the key lime filling and level the tops with a spatula. Dust the tops of the desserts with sugar and using a torch caramelize the tops.

Ingredients you will need

Pasta Shells

Sugar

Lime

Equipment you will use

Spatula

Place the desserts on a plate and serve with fruit puree, if desired.

Ingredients you will need

Fruit

Equipment

Ingredients

Servings:

egg yolks, plus 3 egg yolks 283grams

heavy cream 85grams

key lime juice 6servings

Fruit puree, as a garnish, optional 6servings

Puff pastry, store bought 43grams

sugar 57grams

sweetened condensed milk 1

vanilla bean, split

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Pindefleurs St-Emilion Bordeaux with a 4.5 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Chateau Pindefleurs St-Emilion Bordeaux

The complex aroma is punctuated by long-lasting touches of fully-ripe red berries. Drunk as a young wine, Château Pindefleurs allows its fresh fruitiness to blossom. Kept in a cellar, it unrolls a long and silky taste in the mouth, the mark of the Grands Crus of Saint-Emilion.Blend: 90% Merlot, 5% Cabernet Sauvignon, 5% Cabernet Franc