Key Lime Pie Doughnut: Key Lime Custard, Toasted Meringue, and Graham Cracker Streusel

Prepare a double boiler. In a mixing bowl, whisk to combine eggs, lime juice, sugar, cornstarch, and milk. Place bowl over double boiler and cook, whisking mixture constantly, until it reaches 165°F. Stir in butter, strain through a chinois, and chill.

Heat oven to 325°F. In a mixing bowl, combine all ingredients. Spread the mixture onto a parchment-lined sheet tray and cook until golden. Remove from oven and cool.

To the bowl of a stand mixer fitted with a dough hook, add water and yeast; mix 30 seconds. In a bowl, whisk to combine sugar, flours, cardamom, nutmeg, milk powder, baking powder, and salt. Turn on mixer, and gradually incorporate flour mixture. When fully incorporated, add butter. On speed 1, mix for 5 minutes. Increase to speed 2 and mix 5 more minutes. Set proofing box to 90°F, and allow the dough to bulk ferment util doubled in size, 10 to 30 minutes. Remove dough from proofer and, on a clean surface, give it a quick knead to degas. With a rolling pin, roll to ½-inch thick and dock. With a ring mold, cut into circles. Take the remaining dough and reform into a ball, relax, roll out to ½-inch thick, dock, and cut into circles. (Any remaining dough should be thrown out or used for apple fritters.) In a deep fryer, heat shortening to 375°F. Place shaped doughnuts onto a doughnut frying screen, and place in the proofer. When the doughnuts have doubled in size, fry until golden brown, about 90 seconds per side. Remove from the fryer and allow the excess oil to drain. Cool doughnuts slightly before finishing.

With a piping tip, poke a hole into the top of each Doughnut, careful not to puncture the base. Fill the Doughnut with Key Lime Curd. Fill a piping bag set with a round tip with Italian meringue. With care, pipe circles of meringue onto each Doughnut in the shape of a flower. With a torch, brulée the meringue. Finish with a sprinkle of Graham Cracker Streusel.