6    EGG YOLKS
2 1/2 oz WHITE SUGAR
1    VANILLA BEAN,SPLIT
LIME BASE:
6    EGG YOLKS
4 oz CONDENSED MILK
6 oz KEY LIME JUICE
1    SHEET PUFF PASTRY DOUGH
BROWN SUGAR

CREAM BASE: place egg yolks and sugar in a bowl over hot water; whip
until thick and pale yellow. place heavy cream and vanilla bean in a
sauce pan over med. heat and bring to a boil. temper egg: whip in 1
cup hot cream combine egg/cream with remaining cream; bring to a lite
simmer; strain through a fine chinois cool and set aside.

LIME BASE: whisk eggs in a bowl rapidly for 1 min. add condensed milk
and whisk 1 min. more. add lime juice whisk 1 min. more cut pastry
into Vol-au vent, bake and cool combine cream and lime bases and
refrigerate until set to serve: fill Vol-au-vent w/ creme brulee and
place brown sugar on top, broil under salamander until sugar melts
serve w/ a fruit coulis or Vanilla Anglaise

CREAM BASE: