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.
3,2384.8/5 for 5 ratings
Grade this recipe: Last modified on: April 14th 2021
For 500 g, you will need:
1 
2 
3 drops food colouring (optional)
How long does 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 4 g gelatin in cold water for 5 minutes to soften it.
Stage 2 - 20 min.
Pour 150 g milk into a saucepan and grate the zest of 1 lime into it.
Put on medium heat and bring to the boil.
Turn off the heat and leave to infuse for 15 minutes.
Put 50 g 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 50 g caster sugar to soak in a dish of cold water.
Stage 3 - 3 min.
Put 2 eggs and 50 g 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 70 g 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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,047 Kcal or 4,384 Kj | 23 gr | 65 gr | 77 gr |
| 52 % | 9 % | 6 % | 12 % |
| 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 500 g : 1.56 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Milk: You can get more informations, or check-out other recipes which use it, for example: Mustard baps, Mouna, How to heat milk without it catching on the bottom of the pan, Potato gratin, Pan-baked hash brown (Hash-brown casserole), ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Polenta with spinach and soft-poached egg, Scrambled eggs (Oeufs brouillés), Sliced chicken with mushrooms and broccoli, Fillet of salmon meunière, Sicilian Epiphany Pie, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized apple and walnut cake, Gâteau Basque , Breton sablé biscuit dough, Plain cake, Apple custard tart, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Individual charlottes with morello cherries, Corsican tarts, Bounty-style tart for Alison, European glass, ... All |
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