Courtesy of Adam Roush, Executive Chef, Trombinoâs Bistro Italiano, Albuquerque, NM
- 1 can (14 ounces) sweetened condensed milk
- 3 limes, fresh, divided
- 4 large egg yolks
- 2 packages (15 count, each) Athens® Phyllo Shells or Athens® Chocolate Phyllo Shells
- 1 each whipped cream, aerosol can
Preheat oven to 375°F.
In a medium bowl, whisk together condensed milk, zest and juice of two limes and egg yolks. Slice 1 lime into small wedges. Spoon filling into each shell.
Bake 15 minutes or until the custard is just set. Cool completely before serving. Top with whipped cream and lime wedges.