20--- Key Lime Custard with White Chocolate Mousse

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

Key Lime Custard with White Chocolate Mousse
Serves 4

CUSTARD
2 egg yolks
1 cup sweetened condensed milk
1/4 cup key lime juice
1/2 tsp finely grated lime peel
1/4 cup crushed graham cracker crumbs

Preheat the oven to 325 degrees. 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 Tbsp of the lime juice. Once the juice is incorporated add the other half of the 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 in a deep baking dish, then pour warm water into baking dish so that the water comes halfway up the ramekins (be careful to keep the insides of ramekins dry).

Pour the lime mixture evenly between the 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, ~12-15 minutes. Do not overbake. Remove the dish from the oven and carefully remove pots from the water. Cover with plastic wrap and refrigerate until chilled and set, ~2 hours.
 
MOUSSE
2 egg yolks
2 Tbsp white sugar
1/2 cup white chocolate chips
1 1/4 cups whipping cream, divided

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

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

Beat remaining 3/4 cup whipping cream in chilled medium bowl with electric mixer on high speed until stiff.  Fold refrigerated mixture into whipped cream. Set aside until ready for assembly.

To assemble:  Remove chilled ramekins with custard from refrigerator and spoon mousse evenly onto the top, spreading with the back of a spoon.  Return to refrigerator for additional 1-2 hours.  To serve sprinkle each with graham cracker crumbs.

Enjoy!