Kaffir lime and Honey Custard

Recipe: Kaffir Lime and Honey Custard

3 minutes to read
Shalvi Mohindra

Shalvi Mohindra

Pastry Chef and Chocolatier

Difficulty: Easy

Ready In: 1 Hour

Serves: 4


  • 2 cups cream
  • 2 large eggs
  • 2 yolks
  • 1 Tbsp honey
  • 2-3 Kaffir lime leaves
  • Kaffir lime zest
  • Hot water
Kaffir lime and Honey Custard Ingredients
Kaffir Lime and Honey Custard's ingredients.


1. Cook the cream

Put 1 cup of cream in a pot, tear the kaffir lime leaves, add honey and bring the cream to a gentle boil. Turn off the heat and let the leaves infuse for about 10-15 minutes.

Add cream
Bring the cream to boil.
Add honey
Add honey.
2. Remove kaffir lime leaves

Once infused, remove the leaves and add the rest of the cold cream.

3. Set the oven

Preheat the oven to 165 degrees Celsius.

4. Mix other ingredients

In a separate bowl, beat eggs and yolks, and add zest. Then, bit by bit, add the warm cream and mix.

beat eggs
Beat the eggs.
Add zest
Add zest.
Mix cream to other ingredients
Mix the cream with other ingredients.
5. Pour it to ramekins

Place the ramekins (size 150 ml) in a large deep baking dish and pour in the mixture. Fill the ramekins ¾ since the custard won’t rise. Meanwhile, boil water in the kettle.

6. Baking time

Put the tray in the oven and add water to the pan. The water should cover ½ of the ramekins.

Put the tray in the oven and add water in the pan
Add hot water to the tray.
7. Bake until edges turn brown

Close the oven and bake for about 25 minutes or until the edges turn brown.

8. Serve hot or cold

Carefully take out the tray and let it cool. Serve hot or keep in the fridge and consume it cold.

Kaffir lime and Honey Custard - Final
Ready to serve!

Pro Tips

  • You can remove the infusion part and add vanilla essence instead.
  • Add hot water once your tray is in the oven with ramekins, it’s easier that way.
  • Make sure the cream is warm and not hot, before adding to the egg mixture, or else the eggs will be cooked.

Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working with as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours.

When it comes to current and new recipes, Shalvi is always looking for healthier options, because desserts can still be indulgent and delicious without negatively impacting our health.

This is why Shalvi’s passion is to find and use only the best natural ingredients; an approach and philosophy she also incorporates in her everyday cooking by using fresh, whole foods and avoiding processed foods.

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