Lime crémeux
This "crémeux" is a creamy mixture ideal for filling tarts, either on its own or as a bottom layer topped with fruit, for example.
61K 3.8/5 based on 17 reviews
Last modified on: April 14th 2021
Keywords for this recipe:
8 ml 
300 ml 
2 
4 
100 ml 
144 ml 
6 drops food colouring (optional)
How long will it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 34 min. | 5 min. | 7 min. | 46 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 - 1 min.
Put 8 ml gelatin in cold water for 5 minutes to soften it.
Stage 2 - 20 min.
Pour 300 ml Milk into a saucepan and grate the zest of 2 limes into it.
Put on medium heat and bring to the boil.
Turn off the heat and leave to infuse for 15 minutes.
Put 100 ml caster sugar to soak in a dish of cold water.
Put on medium heat and bring to the boil.
Turn off the heat and leave to infuse for 15 minutes.
Put 100 ml caster sugar to soak in a dish of cold water.
Stage 3 - 3 min.
Put 4 Eggs and 100 ml caster sugar into a bowl and mix well.
Stage 4 - 2 min.
Pour the lime-infused milk onto this mixture through a fine strainer.
Press down on the zest with a spatula or spoon to squeeze out all the milk.
Press down on the zest with a spatula or spoon to squeeze out all the milk.
Stage 5 - 2 min.
Add the lime juice and mix well.
Stage 6 - 2 min.
Pour this mixture back into the same pan (after cleaning) and put back on medium heat.
Stage 7 - 7 min.
Bring to the boil, whisking gently and constantly as it thickens.
Drain the gelatin and mix in.
Drain the gelatin and mix in.
Stage 8 - 5 min.
Stop the cooking by standing the pan in cold water. Cover and leave for about 5 minutes.
Stage 9 - 3 min.
Transfer the mixture to a high-sided container (or blender goblet). Add 144 ml butter really cold and cut into small pieces.
Stage 10 - 1 min.
Blend until smooth and evenly mixed.
Stage 11
Your lime crémeux is ready.
Remarks
For a more distinct lime flavour, double the quantity of juice and zest in stage 4.
Keeping
Should be poured into a tart case immediately.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,094 Kcal or 8,767 Kj | 47 gr | 131 gr | 154 gr |
| 105 % | 18 % | 12 % | 23 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 216 Kcal or 904 Kj | 5 gr | 14 gr | 16 gr |
| 11 % | 2 % | 1 % | 2 % |
How much will it cost?
- For 1 kg : 3.12 €
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
Victoria pineapple and lime tarts
This recipe for dainty tarts has sweetcrust pastry (preferably with coconut) cases, filled with sautéed Victoria pineapple and topped with a lime crémeux.
22K 21 min.
This recipe uses (among others)
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Toasted almond cake, Flognarde, Lemon Confectioner's Custard, Ciabatta, Nantes Tourton, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Little Christmas biscuits, Liège waffles, Loaf for "les filles'", Turban of sole with langoustines, Spinach and hard-boiled egg gratin, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Sugar syrup, New tiramisu, Nougat, Blackberry and almond fondant tart, Butter cream, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Clementine Creamy, How to use gelatin, Coconut-vanilla cream for Elsa , Bavaroise cream, Diplomat cream, ... All |
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