sweetened whipped cream, quartered lychees, chopped mint, and sea salt, for garnish
Instructions
In a medium saucepan, combine the cream with the sugar and makrut lime leaves and bring to a simmer. Cook over moderately low heat, stirring occasionally, until the cream is slightly reduced, about 15 minutes.
Whisk the lime juice into the hot cream. Strain the cream through a fine sieve set over a measuring cup. Stir in the lime zest and salt.
Pour the cream into eight 6-ounce glasses and refrigerate for at least 2 hours, until chilled and set.
Top the custards with whipped cream, garnish with lychees, mint, and sea salt, and serve right away.
Notes
Make ahead: The custards can be refrigerated overnight. Garnish just before serving.
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