Lime crémeux


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:

Change these quantities to make: 250 g 500 g 1 kg 1 kg 500 g

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
34 min.5 min.7 min.46 min.
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Step by step recipe


Stage 1 - 1 min.
Lime crémeux : Photo of step #1
Put 4 g gelatin in cold water for 5 minutes to soften it.

Stage 2 - 20 min.
Lime crémeux : Photo of step #2
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.

Stage 3 - 3 min.
Lime crémeux : Photo of step #3
Put 2 eggs and 50 g caster sugar into a bowl and mix well.

Stage 4 - 2 min.
Lime crémeux : Photo of step #4
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.

Stage 5 - 2 min.
Lime crémeux : Photo of step #5
Add the lime juice and mix well.

Stage 6 - 2 min.
Lime crémeux : Photo of step #6
Pour this mixture back into the same pan (after cleaning) and put back on medium heat.

Stage 7 - 7 min.
Lime crémeux : Photo of step #7
Bring to the boil, whisking gently and constantly as it thickens.

Drain the gelatin and mix in.

Stage 8 - 5 min.
Lime crémeux : Photo of step #8
Stop the cooking by standing the pan in cold water. Cover and leave for about 5 minutes.

Stage 9 - 3 min.
Lime crémeux : Photo of step #9
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.
Lime crémeux : Photo of step #10
Blend until smooth and evenly mixed.

Stage 11
Lime crémeux : Photo of step #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 valueProteins CarbohydratesFats
1,047 Kcal or 4,384 Kj23 gr65 gr77 gr
52 %9 %6 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
216 Kcal or 904 Kj5 gr14 gr16 gr
11 %2 %1 %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).

How much will it cost?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
MilkMilk: 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
ButterButter: 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 sugarCaster 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
GelatinGelatin: 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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