Preheat the oven to 350 degrees F (180 degrees C).
To make the Eggless Lime Curd, place
Salted Butter (3 1/2 Tbsp)
Granulated Sugar (1/3 cup)
Lime Juice (3)
Ground Turmeric (1/4 tsp)
in a heavy bottom pan. Simmer over low heat until the sugar dissolves.
In a small bowl, mix together
Corn Flour (3 Tbsp)
Water (3 Tbsp)
. Slowly pour the cornflour water mix into the saucepan, stirring constantly. Cook over very low heat for about 1 minute until the mixture starts thickening.
Take off the heat and stir in the
La Lechera® Sweetened Condensed Milk (4 Tbsp)
. Let it cool.
Prepare the Baked Lime Curd White Chocolate Pudding by whisking together
Fresh Cream (8 oz)
White Chocolate (1/3 cup)
, and 100 g of the eggless lemon curd.
Pour into oven-safe dessert bowls and bake for 15 minutes.
Cool for about 15-20 minutes, then refrigerate for 2 hours before serving.
Optionally, top the Baked Lime Curd White Chocolate Pudding with lime curd whisked through with some mascarpone. Enjoy!