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.
4,5173.8/5 for 4 ratings
Last 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: 520 grams
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 days in the fridge, covered with plastic film.
| Preparation | Cooking | Start 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?
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.
Nutritional information
How much will it cost?
- For 450 g : 1.04 €
Recipes that use this recipe: 1
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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: Cauliflower "moelleux" in ramekins, Rice pudding with fruit and nuts, Fresh mint ice-cream, Panna cotta, Vanilla ice cream, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Sweetcrust pastry (pâte sablée), French Family Cake, Mulled wine Belle-Plagne style, Vanilla sugar, Rum babas, ... All |
| Cornflour: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Pistachio confectioner's custard, Pistachio cream, Upside-down Parmentier, Crusty pistachio, almond and apricot flan, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Smoked eggs, Paris-Brest, Spaghetti Carbonara, Maroilles cheese quiche, Breton sablé biscuit dough, ... All |
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