Makrut Lime Custards

Silky custards infused with makrut lime leaves and fresh lime, topped with whipped cream, lychees, mint, and a sprinkle of sea salt.

Prep Time 15

Cook Time 15

Chill Time (at least) 2

Total Time 2 30

Servings 6-ounce glasses

3 ½ cups heavy cream
1 cup sugar
2 leaves makrut lime
fresh lime juice (1/2 cup plus 2 tablespoons)
1 teaspoon finely grated lime zest
¼ teaspoon salt
sweetened whipped cream, quartered lychees, chopped mint, and sea salt, for garnish

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.

Make ahead: The custards can be refrigerated overnight. Garnish just before serving.