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Ingredientes
- 6 x EGG YOLKS
- 2 1/2 ounce WHITE SUGAR
- 1 x VANILLA BEAN,SPLIT
- 6 x EGG YOLKS
- 4 ounce CONDENSED Lowfat milk
- 6 ounce KEY LIME JUICE
- 1 sht PUFF PASTRY DOUGH BROWN SUGAR
Direcciones
- CREAM BASE: place egg yolks and sugar in a bowl over warm water; whip till 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 c. warm cream combine egg/cream with remaining cream; bring to a lite simmer; strain through a fine chinois cold and set aside.
- LIME BASE: whisk Large eggs in a bowl rapidly for 1 minutes. add in condensed lowfat milk and whisk 1 minutes. more. add in lime juice whisk 1 minutes. more cut pastry into Vol-au vent, bake and cold combine cream and lime bases and chill till set to serve: fill Vol-au-vent w/ creme brulee and place brown sugar on top, broil under salamander till sugar melts serve w/ a fruit coulis or possibly Vanilla Anglaise
- CREAM BASE:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 354g | |
| Calories 681 | |
| Calories from Fat 88 | 13% |
| Total Fat 9.98g | 12% |
| Saturated Fat 6.24g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 147mg | 6% |
| Potassium 621mg | 18% |
| Total Carbs 146.88g | 39% |
| Dietary Fiber 0.7g | 2% |
| Sugars 135.38g | 90% |
| Protein 9.68g | 15% |
