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.
111 K 3.1/5 (16 reviews)
60 min.
Easy
1 kg 350 g
7 IngredientsLast modified on: July 21th 2019
For 1 kg 350 g, you will need:
- 1
3 cups + 3 tablespoons whole milk - 2
3 limes - 3
9 egg yolks - 4
2⁄3 cup caster sugar - 5
¼ cup cornflour - 6
15 drops food colouring (optional) - 7
½ cup butter (optional)
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 3 cups + 3 tablespoons whole milk into a saucepan on medium heat and bring to the boil.
When it reaches boiling point, take off the heat and zest 3 limes 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 3 limes into the milk.
Mix well, cover and leave for at least 15 minutes to infuse.
Stage 2 - 3 min.
Juice 3 limes.
Stage 3 - 3 min.
Stage 4 - 2 min.
Add ¼ cup 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 15 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 ½ cup 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 | 80 RDI=30 % | 250 RDI=20 % | 160 RDI=20 % | 2,750 RDI=140 % | 11,510 RDI: 140 % |
| Per 100 g | 5 RDI=2 % | 20 RDI=2 % | 10 RDI=2 % | 190 RDI=9 % | 780 RDI: 9 % |
How much will it cost?
- For 1 kg 350 g : 2.55 €
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.
72 K 3 hours 15 min.
This recipe uses (among others)
Whole milk
Like these other recipes: Potimarron and leek soup, Savoury French toast, Gratin Dauphinois, Fresh mint ice-cream, Coconut-vanilla cream for Elsa , ... See them all 67
Caster sugar
Like these other recipes: Chocolate-verbena cream, Yeast-based flaky dough (for croissants), Little caramelized peach tarts, Tart Tatin, Chocolate cream, ... See them all 361
Cornflour
Like these other recipes: Apple confectioner's custard, Pistachio cream, Upside-down Parmentier, Pumpkin (or potimarron) soup, Two-stage beef chuck , ... See them all 33
Egg yolk
Like these other recipes: Mornay Sauce, Peach and verbena feuilleté, You should not leave egg yolks in contact with sugar, Apple confectioner's custard, Panettone, ... See them all 74
Other recipes you may also like
Rice pudding (riz au lait)
My personal version of this classic family recipe.December 18th 2018405 K5 40 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.February 21th 2011234 K4.2 40 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022466 K 25 45 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.November 16th 2017526 K4.3 2 hours 40 min.
Hummus
Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".May 30th 2020342 K4.7 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
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.