Recipe - Key Lime Creme Brulee

6 EGG YOLKS
2 One half ounce WHITE SUGAR
1 VANILLA BEAN,SPLIT
LIME BASE:
6 EGG YOLKS
4 ounce CONDENSED MILK
6 ounce KEY LIME JUICE
1 SHEET PUFF PASTRY DOUGH
BROWN SUGAR

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 Volau vent, bake and cool combine cream and lime bases and
refrigerate until set to serve: fill Volauvent 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:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip