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
8.8 oz whole milk - 2
1 lime - 3
3 egg yolks - 4
1.8 oz caster sugar - 5
0.7 oz cornflour - 6
5 drops food colouring (optional) - 7
1.1 oz butter (optional)
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 8.8 oz 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 0.7 oz 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 1.1 oz 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: Leek and celery soup, Naan, Italian hot chocolate , Polenta with beetroot tops, Gnocchi alla romana, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Toffee apple upside-down cake, Clafoutis "Marie-Antoinette", Nachos, Lime crémeux, Gâteau Nantais, ... All |
 | Cornflour: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Upside-down Parmentier, Sicilian Epiphany Pie, Rich hazelnut buttercream, Lemon Confectioner's Custard, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Chaud-froid of grapefruit, pineapple and lime custard , Chocolate cream, Confectioner's custard (Crème pâtissière, or French pastry cream), Flognarde, Key Lime Pie for Jeremy, ... All |
Other recipes you may also like
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.249K4 2 hours 22 min. February 21th 2011
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...290K 34.5 3 hours 52 min. February 6th 2011
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.345K4.0 1 hour 11 min. February 21th 2011
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .320K4 2 hours 30 min. July 4th 2018
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.607K 24.4 2 hours 34 min. June 26th 2019
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-28)
Note: We'll never share your e-mail address with anyone else.
Post your 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.