Velvety lime pudding

34

PREP TIME

30 min

TOTAL TIME

35 min

Makes

8 Servings

Velvety lime pudding

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
  • 7 g,
  • Carbohydrates
  • 55 g,
  • Fat
  • 13 g,
  • Fibre
  • 1 g,
  • Sodium
  • 708 mg.
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