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.
86K 14 3.1
Last modified on: July 21th 2019
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 48 min. | 8 min. | 56 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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
| 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 |
| 187 Kcal or 783 Kj | 5 gr | 17 gr | 11 gr |
| 9 % | 2 % | 2 % | 2 % |
How much will it cost?
- For 450 g : 0.83 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use 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.
56K 3 hours 13 min.
This recipe uses (among others)
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Real custard sauce (crème anglaise), Celeriac and mushroom gratin, Pain perdu, Bourguignon potatoes , Chocolate and vanilla crème brûlée, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: How to succeed in making sabayon (syllabub), Framboisier, Caramelised apple custards, Chocolate and matcha tea biscuits, Blackberry and almond fondant tart, ... All |
 | Cornflour: You can get more informations, or check-out other recipes which use it, for example: Langoustine gratin, Gâteau Basque , Clementine confectioner's custard, Rabbit civet "à la normande", Peach and verbena feuilleté, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Gâteau Basque , Smoked salmon sacristains, Blanquette of veal, Sausage with duchess potatoes and a Mont d'Or fondue , ... All |
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