Velvety lime pudding
94
- Prep Time30 min
- Total Time35 min
- Makes8 Servings
Angus Fergusson
Ingredients
3/4 cup granulated sugar
1/4 cup cornstarch
2 1/4 cups milk
1/4 cup chopped preserved lime peel
lime zest, about 1 lime
1/2 cup fresh lime juice
2 tbsp unsalted butter
finely sliced preserved lime peel, optional
FOR PRESERVED LIMES:
20 limes, divided
2/3 cup kosher salt
Instructions
Whisk sugar with cornstarch in a medium saucepan. Whisk in milk, egg yolks, chopped preserved peel and zest, then set over medium. Cook, whisking constantly, until mixture comes to a gentle boil. Mixture will thicken almost as soon as it comes to a boil. Remove from heat and whisk in lime juice and butter.
Pour through a strainer into serving cups. Lay a piece of plastic wrap directly on surface of each pudding to prevent skin from forming. Refrigerate at least 1 hour. Garnish with sliced preserved peel.
Nutrition (per serving)
Calories 353, Protein 7g, Carbohydrates 55g, Fat 13g, Fibre 1g, Sodium 708mg.
Wine Pairings
Wine with dessert? Absolutely! The candy sweetness of this American moscato is balanced by a generous snap of citrus, making it a match for this creamy pudding. Barefoot Moscato, California, $10.
Smooth, rich, tangy and sweet. This deliciously tart pudding will make your lips pucker.
To Make Preserved Limes:
Scrub limes under running water with a stiff vegetable brush to remove any waxy coating. Trim off and discard stem ends. Quarter limes lengthwise.
Coat wedges with salt, then pack into a 1-L jar with a lid. Press limes very firmly into the jar to get the juices flowing. Add remaining salt and freshly squeezed juice from 5 limes. Cover jar with a piece of plastic wrap and secure lid. Refrigerate.
Turn and gently shake jar once a day. After 1 week, limes will be soft and ready to use. They'll continue to develop flavour. Keep refrigerated up to 6 months.
To use, remove and discard pith and pulp using a small sharp knife. Rinse peel well to remove excess salt. Slice or dice peel. Limes become saltier the longer they sit. Adjust the amount of peel used in recipes below accordingly.
makes 1L
