- Juan Mari Arzak born (1942)
Kaffir Lime Custards
- 3 1/2 Cups heavy cream
- 1 Cup sugar
- 2 kaffir lime leaves*
- 1/2 Cup plus 2 tablespoons lime juice
- 2 Teaspoons finely grated lime zest
- 1/4 Teaspoon salt
- Sweetened whipped cream, for garnish
- Lychees, quartered, for garnish
- Mint, chopped, for garnish
- Sea salt, for garnish
This dreamy custard is super silky and astonishingly simple to make. The secret: It firms up in a couple of hours with lime juice instead of the usual eggs or gelatin.
In a medium-sized saucepan, combine the cream with the sugar and kaffir lime leaves and bring to a simmer. Cook over medium-low heat, stirring occasionally, until the cream is slightly reduced, about 15 minutes.
Whisk the lime juice into the hot cream. Set a fine-meshed sieve over a measuring cup and strain the cream. Stir in the lime zest and salt. Pour the cream into eight 6-ounce glasses and refrigerate until chilled and set, at least 2 hours. Garnish the custards with whipped cream, lychees, mint, and sea salt and serve right away.
Note: The custards can be refrigerated overnight. Garnish just before serving.
*Note: Kaffir lime leaves, popular in Indonesian, Thai, and other Southeast Asian cuisines, are available at specialty food stores and online.