Kaffir Lime Custards Recipe
Daily Value: 23%
Kidney-Friendly, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||6µg||2%|
|Fatty acids, total monounsaturated||11g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
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.
- 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
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.
Adapted from "Food & Wine: America's Greatest New Cooks, Vol. 1" edited by Dana Cowin (American Express Publishing, 2013)Servings: 8
Total time: 2 hours, 30 minutes
Notes and Substitutions:
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.
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