Lime confectioner's custard (pastry cream)


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.
15,3703.4/5 for 7 ratings
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Last modified on: July 21th 2019

For 450 g, you will need:

Change those ingredients for: 150 g 225 g 450 g 900 g 1 kg 350 g

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
48 min.8 min.56 min.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Keeping:

1 or 2 days in the fridge, covered with plastic film.

Step by step recipe


Stage 1 - 25 min.
Lime confectioner's custard (pastry cream) : Photo of step #1
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.

Stage 2 - 3 min.
Lime confectioner's custard (pastry cream) : Photo of step #2
Juice 1 lime.

Stage 3 - 3 min.
Lime confectioner's custard (pastry cream) : Photo of step #3
Put 3 egg yolks and 50 g caster sugar into a bowl and mix with a soft spatula.

Stage 4 - 2 min.
Lime confectioner's custard (pastry cream) : Photo of step #4
Add 20 g cornflour...

Stage 5 - 1 min.
Lime confectioner's custard (pastry cream) : Photo of step #5
...and mix again.

Stage 6 - 3 min.
Lime confectioner's custard (pastry cream) : Photo of step #6
Pour the hot lime-infused milk into the mixture...

Stage 7 - 1 min.
Lime confectioner's custard (pastry cream) : Photo of step #7
...and mix throroughly.

Stage 8 - 5 min.
Lime confectioner's custard (pastry cream) : Photo of step #8
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.
Lime confectioner's custard (pastry cream) : Photo of step #9
Put the saucepan back on low heat and stir the cream constantly while it thickens.

Stage 10 - 1 min.
Lime confectioner's custard (pastry cream) : Photo of step #10
At this stage you can add 5 drops food colouring (green) to improve the appearance.

Stage 11
Lime confectioner's custard (pastry cream) : Photo of step #11
Use a whisk towards the end of cooking, as this is more effective.

Stage 12 - 2 min.
Lime confectioner's custard (pastry cream) : Photo of step #12
Take the custard off the heat and whisk in the lime juice.

Stage 13 - 2 min.
Lime confectioner's custard (pastry cream) : Photo of step #13
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.

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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
916 Kcal or 3,835 Kj26 gr83 gr54 gr
46 %10 %8 %8 %
Per 100 g
Energetic valueProteins CarbohydratesFats
176 Kcal or 737 Kj5 gr16 gr10 gr
9 %2 %1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Note : These prices are only approximate.

Some recipes that use this recipe

Lemon and lime custard tart
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.
10,988 3 hours 13 min.
See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Gratin Dauphinois, Smoky potato and potimarron gratin, Chocolate cream with a crunch, irish coffee mousse, Cheese Soufflé, Cannelés, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized pear custard tart, Brioche galette, Pistachio custard tart, Nougat, Pear and lime meringue pie, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Langoustine gratin, Gâteau Basque , Pumpkin (or potimarron) soup, Pistachio custard tart, Eggs meurette, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: How to succeed in making sabayon (syllabub), Salmon chard rolls, Sicilian Epiphany Pie, Chocolate cream with a crunch, irish coffee mousse, Panettone, ... All

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