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Lime confectioner's custard (pastry cream)

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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.

7,4924/5 for 5 ratings

Grade this recipe:

54321

Last modified on: July 21^th 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: 520 grams

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

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
48 min.	8 min.	56 min.

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

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?

Work this out...

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Step by step recipe

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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.

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Stage 2 - 3 min.

Juice 1 lime.

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Stage 3 - 3 min.

Put 3 egg yolks and 50 g caster sugar into a bowl and mix with a soft spatula.

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Stage 4 - 2 min.

Add 20 g cornflour...

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Stage 5 - 1 min.

...and mix again.

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Stage 6 - 3 min.

Pour the hot lime-infused milk into the mixture...

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Stage 7 - 1 min.

...and mix throroughly.

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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).

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Stage 9 - 8 min.

Put the saucepan back on low heat and stir the cream constantly while it thickens.

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Stage 10 - 1 min.

At this stage you can add 5 drops food colouring (green) to improve the appearance.

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Stage 11

Use a whisk towards the end of cooking, as this is more effective.

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Stage 12 - 2 min.

Take the custard off the heat and whisk in the lime juice.

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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.

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 value	Proteins	Carbohydrates	Fats
916 Kcal or 3,835 Kj	26 gr	83 gr	54 gr
46 %	10 %	8 %	8 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
176 Kcal or 737 Kj	5 gr	16 gr	10 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?

• For 450 g : 1.04 €

Note : These prices are only approximate

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Some recipes that use this recipe

Source

Home made.

More recipes?

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Milk rolls, Celeriac and mushroom gratin, Creamy plum and pear clafoutis, Yeast-based flaky dough (for croissants), ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Cranachan, Pistachio ice cream, Strawberry Charlotte, Mulled wine Belle-Plagne style, Rhubarb tart, ... All
	Cornflour: You can get more informations, or check-out other recipes which use it, for example: Pistachio custard tart, Pear and lime meringue pie, Rich hazelnut buttercream, Chestnut moelleux, Rabbit civet "à la normande", ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Quiche Bretonne, Blanquette of veal, Smoked eggs, Apple confectioner's custard, How to succeed in making sabayon (syllabub), ... All

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