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.
96 K 3.2/5 (15 reviews)
60 min.
Easy
225 g
7 IngredientsLast modified on: July 21th 2019
For 225 g, you will need:
- 1
125 ml whole milk - 2
½ lime - 3
2 egg yolk - 4
25 g caster sugar - 5
10 g cornflour - 6
2.5 drops food colouring (optional) - 7
15 g butter (optional) - Total weight: 245 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 125 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 ½ 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 ½ lime into the milk.
Mix well, cover and leave for at least 15 minutes to infuse.
Stage 2 - 3 min.
Juice ½ lime.
Stage 3 - 3 min.
Stage 4 - 2 min.
Add 10 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 2.5 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 15 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 | 10 RDI=5 % | 40 RDI=4 % | 30 RDI=4 % | 460 RDI=20 % | 1,920 RDI: 20 % |
| Per 100 g | 5 RDI=2 % | 20 RDI=2 % | 10 RDI=2 % | 190 RDI=9 % | 780 RDI: 9 % |
How much will it cost?
- For 225 g : 0.45 €
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.
62 K 3 hours 15 min.
This recipe uses (among others)
Whole milk
Like these other recipes: Polenta with beetroot tops, Coconut-vanilla cream for Elsa , Gratin Dauphinois, Bourguignon potatoes , Celeriac and mushroom gratin, ... See them all 64
Caster sugar
Like these other recipes: Fresh mint ice-cream, Pitta bread, Coffee custard, Mint and chocolate cream, Caramelized apple "moelleux" cake, ... See them all 352
Cornflour
Like these other recipes: Rabbit civet "à la normande", Rich hazelnut buttercream, Italian hot chocolate , Caramelized pear custard tart, Mint and chocolate cream, ... See them all 33
Egg yolk
Like these other recipes: Chocolate cream with a crunch, irish coffee mousse, Butter cream, Coffee custard, Ramekins of duchess potatoes, Langoustine sabayon tart, ... See them all 72
Other recipes you may also like
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.February 21th 2011301 K 24 35 min.
Tartiflette
A personal version of a classic recipe from Savoy.September 16th 2019597 K 14.6 1 hour 30 min.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.February 21th 2011257 K4.1 40 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...October 24th 20171.07 M 364.7 5 hours 6 min.
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.June 5th 20153.37 M3.5 1 hour 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.