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Key Lime Custard with White Chocolate Mousse

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Level: Easy

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Description

Put on your flip flops and pretend that summer is right around the corner! This dessert will take you to the Keys.

Ingredients

  • FOR THE CUSTARD:
  • 2 whole Egg Yolks
  • 1 cup Sweetened, Condensed Milk
  • ¼ cups Key Lime Juice
  • ½ teaspoons Finely Grated Lime Peel
  • FOR THE MOUSSE:
  • 2 whole Egg Yolks
  • 2 Tablespoons White Sugar
  • 1-¼ cup Whipping Cream, Divided
  • ½ cups White Chocolate Baking Chips
  • ¼ cups Crushed Graham Crackers, For Garnish

Preparation

For the custard:

Preheat the oven to 325 F. Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow. Add the sweetened condensed milk. Mix on low speed and gradually add 2 tablespoons of the lime juice. Once the juice is incorporated add the remaining juice and continue to mix until blended (just a few seconds). Add the grated lime peel and stir in by hand. Pour the mixture into a large liquid measuring cup.

Place four ramekins into a deep baking dish, then pour warm water into the baking dish so that the water comes halfway up the sides of the ramekins (be careful to keep the insides of the ramekins dry).

Pour the lime mixture evenly between the four cups. Cover the dish with a sheet of aluminum foil. Put the baking dish in the oven and bake, until the custards are just set in the centers, about 12-15 minutes. Do not overbake. Remove the dish from the oven and carefully remove the ramekins from the water. Cover them with plastic wrap and refrigerate until chilled and set, about 2 hours.

For the mousse:

Beat egg yolks in a small heatproof bowl with an electric mixer on high speed for about 3 minutes or until thick and lemon colored. Gradually beat in sugar.

Heat 1/2 cup of the whipping cream in a small saucepan over medium heat just until hot. Gradually stir at least half of the hot cream into the egg yolk mixture, then put the egg mixture back into the remaining hot cream in the saucepan and stir. Cook over low heat for about 5 minutes, stirring constantly, until mixture thickens (careful not to boil). Stir in baking chips until melted. Remove from heat, cover the pan and refrigerate for about 2 hours, stirring occasionally until the mixture is chilled.

After two hours, once the egg yolk mixture is chilled … Beat the remaining 3/4 cup whipping cream in a chilled medium-sized bowl with an electric mixer. Beat on high speed until stiff. Fold the refrigerated mixture into the whipped cream. Set aside until ready for assembly.

To assemble:

Remove chilled ramekins with the custard from the refrigerator and spoon mousse evenly onto the top, spreading with the back of a spoon. Return to refrigerator for an additional 1-2 hours.

To serve, sprinkle each with Graham cracker crumbs.

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