Key Lime Custard is the tart, creamy, and sweet, end-of-summer dessert that’s perfect for an ‘End-Of-Summer’ barbecue. This dessert uses ingredients you probably already have on hand, looks impressive, and is ready in less than thirty minutes.
1 tablespoon lime zest
1 cup key lime juice
1 cup granulated sugar
4 extra large eggs, room temperature
6 tablespoons butter
1 cup heavy whipping cream, very cold
1 teaspoon vanilla
½ cup powdered sugar
In a medium saucepan over medium-low heat, stir together the lime zest, lime juice, sugar, and eggs until well combined.
Add the butter and bring the mixture up to a slow simmer, stirring constantly.
Once the mixture thickens and coats the back of a spoon, remove the pot from the heat.
Place a fine mesh sieve over a medium size bowl.
Pour the lime mixture into the sieve and use a spoon to push the pudding through the sieve.
Place plastic wrap directly on the top of the pudding.
Place an additional piece of plastic wrap on top of the bowl and chill for at least 2 hours.
While the pudding chills, place the bowl of a stand mixer and the beaters into the freezer.
After the pudding chills, remove the chilled bowl and beaters from the freezer.
Add the cold cream, vanilla, and powdered sugar to the bowl.
Whip the cream mixture until stiff peaks form.
Carefully fold the cream into the lime pudding until completely combined and no streaks remain.
Spoon the pudding into small serving bowls.
If desired, sprinkle additional lime zest on top of each bowl.
Serve cold.
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Find it online: https://eatsbythebeach.com/key-lime-custard/