THE BEST KEY LIME PIE BRIGADEIRO
A while back, I became extremely obsessed with brigadeiros. A brazilian dessert similar to fudge. Stuffed, regular, weird flavors, classics, eating them, making them, everything! I started with the flavors and combinations that caught my eye first and slowly began looking up more and more on pinterest and instagram mostly. This key lime pie brigadeiro surprised me. The process is basically the same as the others, it just has a few differences that give it a special creaminess.
I wanted this to be like having the entire pie flavor in one bite. The flavor and texture remind you of a perfect key lime pie!
THE BASE OF THE KEY LIME PIE BRIGADEIRO
Brigadeiros are made of sweetened condensed milk, the flavro you want and something to thicken it up. You have two options, butter or egg yolks.
So, two basic ingredients, butter and condensed milk. That is the starting point. From there, you can add the flavor you like. Make sure you achieve the texture of the brigadeiro and you’re done. Take a look at the other flavors that are already up on the blog.
These are the first three flavors that caught my eye. The very first one I tried to make was the churro flavored brigadeiro. I remember I tried it at a wedding and I could not stop eating it. Amazing.
The second flavor I tried making was the nutella brigadeiro. I think this one doest need much explanation.
After that, looking at some brazilian instagram profiles I saw this oreo stuffed ones. I was hooked, made those and they are delicious.
TIPS FOR A PERFECT BRIGADEIRO:
The heat: Make sure your heat is on the lowest level possible. It takes some time to get to the perfect consistency but, increasing the heat too much can cause burning on the bottom. We don’t want that! If, even on the lowest level, you feel it’s too hot, pick the saucepan up and let it continue cooking over the heat but at some distance for a couple of seconds. Remember to stir constantly!
How do you know when it’s ready: The brigadeiro is ready when, tilting the sauce pan, it separates from the base completely.
Cooling the brigadeiro: Pour it over a plate or bowl. I recommend using a plate because it will take less time than the bowl. Another important thing about cooling it down is when covering with plastic wrap, press it down so it touches the mixture.
Shaping it: To avoid the mixture from sticking to your hands, take some butter and rub it on your palms and fingers.
EQUIPMENT:
Saucepan: This is where you will mix and cook the entire recipe. Use a medium saucepan, not to small and not too big.
Silicone spatula or wooden spoon: You have constantly stir the mixture to avoid burning. You can use any of those or whatever you feel most comfortable with. Just not a whisk!
Strainer: Once the brigadeiro is ready, I like to pass it through a strainer to take out all the excess lemon zest and lump that may have formed.
Grater: To zest a lemon for the mixture and the topping.
Plate: Or a bowl, to hold the mixture while it cools down.
Plastic wrap: Cover the plate and remember that the plastic wrap has to be touching the brigadeiro.
Food processor: For the vanilla cookies that will cover the brigadeiro. You want to completely process them but leave some bigger pieces to have a more rustic look at the end.
THE BEST KEY LIME PIE BRIGADEIRO
Ingredients
- 1 Can sweetened condensed milk
- 1 TBSP lemon zest + 1/2 TBSP for the topping
- 2 TBSP butter
- 1/2 Vanilla cookies package
- 200 ml Heavy whipping cream
- 1/4 Cup lemon juice
Instructions
- Add condensed milk, butter, lemon zest and juice to a saucepan and stir.
- Place over low heat, stir constantly.
- When the mixture starts to come of the bottom, sides and starts to thicken, add cream.
- Keep stirring over low heat until it completely comes off the base when tilting to the side.
- Pass the entire mixture through a strainer over a plate.
- Cover with plastic wrap and place in the fridge until completely cooled.
- Add cookies to a food processor and process until completely broken down.
- Add the rest of the lemon zest to the cookies and mix well.
- Measure 1 TBSP of mixture, shape into a ball and cover with the cookies. Repeat with the rest of the dough.
