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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.

91K 3.1/5 based on 14 reviews

Last modified on: July 21^th 2019

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For 450 g, you will need:

1 250 ml whole milk
2 1 lime
3 3 egg yolks
4 50 ml caster sugar
5 19.4 ml cornflour
6 5 drops food colouring (optional)
7 30.96 ml butter (optional)

Change these quantities to make: 150 g 225 g 450 g 900 g 1 kg 350 g

Change measures: Metric

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How long will it take?

Time required for this recipe:

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

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Step by step recipe

Stage 1 - 25 min.

Lime confectioner's custard (pastry cream)

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.

Stage 2 - 3 min.

Juice 1 lime.

Stage 3 - 3 min.

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

Stage 4 - 2 min.

Add 19.4 ml 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 30.96 ml 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.

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 %

% 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).

Possible allergens in this recipe: Milk, Egg

How much will it cost?

For 450 g : 0.83 €

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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

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This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Paris flan filling, Celeriac and mushroom gratin, Gratin Comtois, Gratin with Parmesan flavours, Canadian rice pudding, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Gâteau Breton (Brittany butter cake), Cornmeal baps for Anne, Crêpes Suzette, Apple Batter Puddings, Génoise (Genoa sponge), ... All
	Cornflour: You can get more informations, or check-out other recipes which use it, for example: Clementine confectioner's custard, Blanquette of veal, Du Barry soup, Pistachio confectioner's custard, Chocolate eclairs, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Clementine confectioner's custard, Chocolate cream with a crunch, irish coffee mousse, Finger biscuits, Apple and almond gratin, Scallops with crunchy vegetables and wine sabayon, ... All

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