Key Lime Verrines with a Crispy Baked Streusel - NBC Connecticut
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Taste of Today Recipes

Key Lime Verrines with a Crispy Baked Streusel

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    NEWSLETTERS

    Key Lime Verrines with a Crispy Baked Streusel

    Chef Jamie Roraback makes key lime verrines with a crispy baked streusel.

    (Published Sunday, Dec. 23, 2018)

    • 1 can sweetened condensed milk
    • 4 egg yolks
    • 5 oz. key lime juice-or substitute fresh lime juice
    • 1/2 stick softened butter (4 Tbsp.)
    • 2 Tbsp. granulated sugar
    • 1 Tbsp. Sugar in the Raw
    • 1/2 cup all purpose flour
    • Pinch fine sea salt
    • As needed whipped cream

    Lay out 10 small clear serving glasses on a tray. Place the condensed milk in a bowl large enough to accommodate the remaining ingredients. Add the egg yolks one at a time, whisking until smooth. Gradually add the key lime juice while whisking, whisk until smooth. Evenly divide the mixture among the serving glasses and chill at least 4 hours or overnight.

    Prepare the baked streusel by combining the softened butter, sugar, Sugar in the Raw, flour and salt in a mixing bowl. Mix with a beater or paddle attachment only until greasy lumps form and immediately stop mixing. Transfer onto a baking sheet, spread out into an even layer and chill in the freezer for 15 minutes. Bake in ove at 350F for about 5 minutes or until golden brown. Reserve.

    Top each verrine with a sprinkling of the baked streusel and garnish with a touch of whipped cream, if desired. Recipe makes enough for about 10 small 2 oz. glasses. Enjoy!

    You can visit Chef Jamie's Facebook page here

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