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Lime crémeux

Lime crémeux
This "crémeux" is a creamy mixture ideal for filling tarts, either on its own or as a bottom layer topped with fruit, for example.
82 K 3.8/5 (17 reviews)
Grade this recipe:
duree50 min. difficultéEasy prix1.60 € pour combien500 g ingredients7 Ingredients
Keywords:
Last modified on: April 14th 2021
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For 500 g, you will need:
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Times for this recipe
Preparation: 35 min.
Resting: 5 min.
Cooking: 7 min.
All in all: 50 min.
When should you start or finish this recipe?
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 - 1 min.
Lime crémeux : Stage 1
Put 4 g gelatin in cold water for 5 minutes to soften it.
Stage 2 - 20 min.
Lime crémeux : Stage 2
Pour 150 g milk into a saucepan and grate the zest of 1 lime into it.

Put on medium heat and bring to the boil.

Turn off the heat and leave to infuse for 15 minutes.

Put 50 g caster sugar to soak in a dish of cold water.
Stage 3 - 3 min.
Lime crémeux : Stage 3
Put 2 eggs and 50 g caster sugar into a bowl and mix well.
Stage 4 - 2 min.
Lime crémeux : Stage 4
Pour the lime-infused milk onto this mixture through a fine strainer.

Press down on the zest with a spatula or spoon to squeeze out all the milk.
Stage 5 - 2 min.
Lime crémeux : Stage 5
Add the lime juice and mix well.
Stage 6 - 2 min.
Lime crémeux : Stage 6
Pour this mixture back into the same pan (after cleaning) and put back on medium heat.
Stage 7 - 7 min.
Lime crémeux : Stage 7
Bring to the boil, whisking gently and constantly as it thickens.

Drain the gelatin and mix in.
Stage 8 - 5 min.
Lime crémeux : Stage 8
Stop the cooking by standing the pan in cold water. Cover and leave for about 5 minutes.
Stage 9 - 3 min.
Lime crémeux : Stage 9
Transfer the mixture to a high-sided container (or blender goblet). Add 70 g butter really cold and cut into small pieces.
Stage 10 - 1 min.
Lime crémeux : Stage 10
Blend until smooth and evenly mixed.
Stage 11
Lime crémeux : Stage 11
Your lime crémeux is ready.
Remarks
For a more distinct lime flavour, double the quantity of juice and zest in stage 4.
Keeping: Should be poured into a tart case immediately.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=9 %70 RDI=6 %80 RDI=10 %1,050 RDI=50 %4,380 RDI: 50 %
Per 100 g4 RDI=2 %10 RDI=1 %20 RDI=2 %220 RDI=10 %910 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, egg
How much will it cost?
  • For 500 g : 1.60 €

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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
Victoria pineapple and lime tarts
Victoria pineapple and lime tarts

This recipe for dainty tarts has sweetcrust pastry (preferably with coconut) cases, filled with sautéed Victoria pineapple and topped with a lime crémeux.
38 K 25 min.
This recipe uses (among others)
Milk
Milk

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Butter
Butter

Like these other recipes: Brioche Tatin, Gingerbread, Spinach on toast with bechamel, Pogne de Romans, Spinach and Comté Loaf, ... See them all 479

Caster sugar
Caster sugar

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Gelatin
Gelatin

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