Best Lime Custards With Lychees Recipes

Lime Custards With Lychees image

Yield 4 servings

Number Of Ingredients 6

2 limes, zest removed in wide strips, plus finely grated zest for serving
Pinch of kosher salt
1/2 cup plus 1 tablespoon sugar
2 1/2 cups heavy cream, divided
1/3 cup fresh lime juice
1 (15-ounce) can lychees, drained

Steps:

Bring wide strips of lime zest, salt, 1/2 cup sugar, and 2 cups cream to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer, swirling pan occasionally and being careful not to let mixture boil over, until cream is slightly thickened, about 5 minutes. Remove from heat and stir in lime juice. Strain mixture through a fine-mesh sieve into a large measuring glass; divide among 4 small glasses, bowls, or 8-oz. ramekins. Chill until custards are no longer warm, about 30 minutes, then cover with plastic wrap and continue to chill until set, at least 2 hours.
Just before serving, whisk remaining 1/2 cup cream in a small bowl to soft peaks; whisk in remaining 1 Tbsp. sugar.
Top each custard with dollops of cream, a few lychees (you may have a few left over), and some finely grated lime zest.
Custards can be made 2 days ahead. Keep chilled.

Lime Custard Tart image

Yield Makes 8 servings

Number Of Ingredients 14

For crust
1 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 large egg, lightly beaten
For custard
6 large eggs
1 cup heavy cream
1 cup sugar
2/3 cup fresh lime juice
Garnish: confectioners sugar
Special Equipment
an 8-inch fluted tart pan (2 inches deep) with a removable bottom; pie weights or raw rice

Steps:

Make crust:
Pulse together all crust ingredients in a food processor or beat with an electric mixer until a dough forms. Press dough evenly onto bottom and up side of tart pan with floured fingers. Chill shell until firm, about 30 minutes.
Preheat oven to 350°F.
Line shell with foil and fill with 1 inch of pie weights, then bake in middle of oven until edge is pale golden, about 22 minutes. Carefully remove foil and bake shell until edge is golden and bottom is pale golden, about 20 minutes more. Cool completely in pan on a rack.
Make custard:
Reduce oven temperature to 300°F.
Mix together all custard ingredients in a bowl with a whisk (do not beat) until just combined. Set tart shell (in tart pan) in a shallow baking pan and pour three fourths of custard into shell. Carefully put tart in middle of oven and pour remaining custard into shell with a small cup.
Bake tart until just set in center, about 1 hour. Cool tart completely in tart pan on rack, then chill, covered, until cold, at least 2 hours. Just before serving, remove side of pan.