Green Chile Crème Brule Persian Lime Chantilly Cream
Green Chile Crème Brule Persian Lime Chantilly Cream
Desserts
Ingredients
- 9 egg yolks
- 1 cup Green Chile cane sugar
- 1 tbsp. vanilla
- 1/2 qt. cream
- 1/2 qt. Half-n-Half
- Pinch of Lemon Twist sea salt
Lime Chantilly Cream
- Persian Lime
Directions
- Bring cream and vanilla almost to a boil and remove from heat.
- Combine egg yolks and sugar. Whip until pale yellow.
- Slowly add hot cream to the egg and sugar mixture until it reaches the same temperature.
- Strain and chill.
- Cook in a water bath for 60-75 minutes at 325 degrees.
- Cool before serving.
Lime Chantilly Cream
- Simply mix together some fresh whipping cream with Persian Lime Olive Oil and enjoy!