- Cream of Wheat invented (1893)
- Cream of Wheat introduced (1893)
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.
Calories per serving:461 calories
Dietary restrictions:Low Sodium Low Potassium, Kidney Friendly, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added