Ingredients

• 2 limes, zest removed in wide strips, plus finely grated zest for serving
• Pinch of kosher salt
• 1/2 cup plus 1 tablespoon sugar
• 2 1/2 cups heavy cream, divided
• 1/3 cup fresh lime juice
• 1 (15-ounce) can lychees, drained

Instructions

1. Bring wide strips of lime zest, salt, 1/2 cup sugar, and 2 cups cream to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer, swirling pan occasionally and being careful not to let mixture boil over, until cream is slightly thickened, about 5 minutes. Remove from heat and stir in lime juice. Strain mixture through a fine-mesh sieve into a large measuring glass; divide among 4 small glasses, bowls, or 8-oz. ramekins. Chill until custards are no longer warm, about 30 minutes, then cover with plastic wrap and continue to chill until set, at least 2 hours.
2. Just before serving, whisk remaining 1/2 cup cream in a small bowl to soft peaks; whisk in remaining 1 Tbsp. sugar.
3. Top each custard with dollops of cream, a few lychees (you may have a few left over), and some finely grated lime zest.
4. Custards can be made 2 days ahead. Keep chilled.