Lime Pudding

Silky and creamy lime pudding, spooned cold from little glasses. Sharp, zesty lime against rich, velvety cream, with flecks of green zest all the way through. The crème dessert au citron vert: tangy, refreshing, and gone in seconds!

Prep20

Cook10

Total3 30

Servings verrines

DifficultyEasy

Ingredients

500 ml whole milk
2 limes zest
3 egg yolk
45 gr caster sugar
35 gr corn starch
55 ml lime juice
15 gr unsalted butter

Equipment

Instructions

Infuse the milk

Zest the limes straight into a saucepan, add the milk and heat until steaming, without boiling. Take it off the heat and leave it for 10 minutes.

Mix the yolks

In a bowl, whisk the yolks, sugar and cornflour until smooth and pale.

Combine

Reheat the milk briefly until hot. Pour it slowly onto the yolk mixture, whisking all the time, then pour everything back into the saucepan.

Cook

Over medium heat, whisk constantly, getting into the corners of the pan. After a few minutes it will thicken quite suddenly. Keep whisking and let it bubble gently for 1 minute.

Add the lime juice

Take it off the heat. Stir in the butter, then add the lime juice a little at a time, tasting as you go. Stop when it tastes fresh and tangy but not harsh. If it’s too sharp, stir in a teaspoon of sugar while it’s still hot.

Chill

If there are any lumps, push it through a sieve. Cover with cling film touching the surface, so no skin forms, and chill for at least 2–3 hours.

Serve

Whisk it briefly to loosen it, then spoon or pipe it into the verrines. Some finely grated lime zest on top looks nice.

Notes

Too sharp? Limes vary a lot. If it tastes harsh after the juice, stir in a teaspoon of sugar while the crème is still hot.
Don't skip the boil. Letting it bubble for a full minute stops the pudding turning runny in the fridge.
Firmer or softer. Use 40 g of cornflour for a firmer set, or 30 g for a looser crème.
Lemon version. Use lemons instead of limes, in the same quantities.
Egg whites. Keep them in the fridge for 2 to 3 days, or freeze them for meringues or financiers.
Storage. Up to 3 days in the fridge, covered. Not suitable for freezing.

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