JALAPEÑO KEY LIME CUSTARD AND POACHED RED TAMARILLO

Key Lime Custard

Ingredients Weight Measure
Whole eggs 12 ea.
Egg yolks 4 ea.
Granulated sugar 2 lbs.
Butter, unsalted, cubed 1 lb.
Lime juice 12 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.
Lime, zest of 1 ea.
Gelatin 2 oz.

Meringue

Ingredients Weight Measure
Egg whites 4 ea.
Vanilla extract 1/4 tsp.
Powdered sugar 2 tsp.

Poached Red Tamarillos

Ingredients Weight Measure
Pineapple juice 6 oz.
Sugar 2 tsp.
Cornstarch 2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 3 tsp.
Red tamarillo, sliced 1 ea.
Lime, zest of, chopped 1/2 ea.

Method

  1. For the Key Lime Custard, whisk all ingredients together in a large bowl.
  2. Place bowl over a pan of simmering water, stirring frequently, until very thick - approximately 20-25 minutes.
  3. Strain; pour in a film-lined baking dish. Chill completely. Cut with a pastry cutter to desired size.
  4. For the Meringue, whisk all ingredients together in a large bowl, until desired consistency is acheived.
  5. For the Poached Red Tamarillos, pour pineapple juice in a small saucepan. Bring to a boil and skim solids from top. Add sugar and dissolve.
  6. Add cornstarch and whisk to desired thickness (should coat the back of a spoon).
  7. Stir in TABASCO® Green Jalapeño Pepper Sauce. Add tamarillos and lime zest.
  8. Serve sauce immediately alongside the custard, topped with meringue.

Yield: 12 servings