This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Lime confectioner's custard (pastry cream)
Taking its inspiration from lemon confectioner's custard, this version has a distinctive lime flavour. Both juice and zest are used to combine the juice's slight acidity with a hint of bitterness from the zest.
123 K 3.1/5 (16 reviews)
60 min.
Easy
1.05 €
450 g
7 IngredientsLast modified on: July 21th 2019
For 450 g, you will need:
- 1
250 ml whole milk - 2
1 lime - 3
3 egg yolks - 4
50 g caster sugar - 5
20 g cornflour - 6
5 drops food colouring (optional) - 7
30 g butter (optional) - Total weight: 490 grams
Times for this recipe
Preparation: 50 min.
Cooking: 8 min.
All in all: 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 25 min.
Pour 250 ml whole milk into a saucepan on medium heat and bring to the boil.
When it reaches boiling point, take off the heat and zest 1 lime into the milk.
Mix well, cover and leave for at least 15 minutes to infuse.
When it reaches boiling point, take off the heat and zest 1 lime into the milk.
Mix well, cover and leave for at least 15 minutes to infuse.
Stage 2 - ⌛ 3 min.
Juice 1 lime.
Stage 3 - ⌛ 3 min.
Stage 4 - ⌛ 2 min.
Add 20 g cornflour...
Stage 5 - ⌛ 1 min.
...and mix again.
Stage 6 - ⌛ 3 min.
Pour the hot lime-infused milk into the mixture...
Stage 7 - ⌛ 1 min.
...and mix throroughly.
Stage 8 - ⌛ 5 min.
Rinse out the saucepan, then pour the mixture from the bowl back into the pan through a strainer to remove the zest (this has an unpleasant texture when eaten and all its flavour is now in the milk).
Stage 9 - ⌛ 8 min.
Put the saucepan back on low heat and stir the cream constantly while it thickens.
Stage 10 - ⌛ 1 min.
At this stage you can add 5 drops food colouring (green) to improve the appearance.
Stage 11
Use a whisk towards the end of cooking, as this is more effective.
Stage 12 - ⌛ 2 min.
Take the custard off the heat and whisk in the lime juice.
Stage 13 - ⌛ 2 min.
For a smoother cream, you can whisk in 30 g butter, cut into small pieces.
Your lime confectioner's custard is now ready. Cover with a lid or, better still, cover with plastic film until needed.
Your lime confectioner's custard is now ready. Cover with a lid or, better still, cover with plastic film until needed.
Remarks
For an even more marked flavour, mix the caster sugar with half the zest the day before and leave covered until needed.
The amount of lime juice is quite approximate, so adjust to suit your taste.
The amount of lime juice is quite approximate, so adjust to suit your taste.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
How much will it cost?
- For 450 g : 0.85 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Lemon and lime custard tart
This is a delicious version of the classic French baker's "flan", with the twin flavours of lemon and lime. It involves two different confectioner's custards poured one on top of the other. This gives an attractive layered effect when the tart is cut. Not just pretty, it is delicious.
83 K 3 hours 15 min.
This recipe uses (among others)
Whole milk
Like these other recipes: Indian rice pudding, Polenta à la Comtoise, Elsa's Comtoise galette, Yeast-based flaky dough (for croissants), Celeriac and mushroom gratin, ... See them all 69
Caster sugar
Like these other recipes: Antoinette's caramelized apple cake, Chocolate eclairs, Eton mess, Chocolate mug cake, Citrus tart, ... See them all 377
Cornflour
Like these other recipes: Peach and verbena feuilleté, Chocolate eclairs, Pumpkin (or potimarron) soup, Langoustine gratin, Blackcurrant, vanilla and lime verrine , ... See them all 33
Other recipes you may also like
Lemon Confectioner's Custard
This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon tarts, of course, but also verrines, profiteroles, eclairs, etc. May 9th 2018226 K4.4 25 min.
Fish fillets with cabbage and curry
For this recipe, we'll use a thinly sliced cabbage, steamed and creamed, to which we'll add pieces of curried fish. October 12th 20255,174 40 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016259 K4.4 2 hours 2 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013309 K 15 2 hours 30 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018398 K 14 1 day 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.