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.
109 K 3.1/5 (16 reviews)
60 min.
Easy
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
Change these quantities to make:
Change measures:
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 80 RDI=8 % | 50 RDI=8 % | 920 RDI=50 % | 3,840 RDI: 50 % |
| Per 100 g | 5 RDI=2 % | 20 RDI=2 % | 10 RDI=2 % | 190 RDI=9 % | 780 RDI: 9 % |
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.
72 K 3 hours 15 min.
This recipe uses (among others)
Whole milk
Like these other recipes: Cauliflower "moelleux" in ramekins, Gâteau Basque , Savoury French toast, Chocolate rice pudding, Fresh mint ice-cream, ... See them all 67
Caster sugar
Like these other recipes: Fruit crémeux, Plum and almond panna cotta, Like Bounty, Crunchy blackcurrant and mascarpone cream verrine, Lemon tart, ... See them all 361
Cornflour
Like these other recipes: Caramelized pear custard tart, Peach and verbena feuilleté, Sicilian Epiphany Pie, Two-stage beef chuck , Mushroom velouté, ... See them all 33
Egg yolk
Like these other recipes: Shortbread tart with sweet apricots and rosemary, Confectioner's custard (Crème pâtissière, or French pastry cream), Fresh mint ice-cream, Chocolate mousse, Pain perdu, ... See them all 73
Other recipes you may also like
Leek and celery soup
Leeks and celery aren't often found together, yet their tastes go well together, as in this delicious soup.January 31th 202420 K 2 50 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017424 K3.5 15 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017470 K4.2 2 hours 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018426 K 24.3 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-03)
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.