Whisk sugar with cornstarch in a medium saucepan. Whisk in milk, egg yolks, chopped preserved peel and zest, then set over medium. Cook, whisking constantly, until mixture comes to a gentle boil. Mixture will thicken almost as soon as it comes to a boil. Remove from heat and whisk in lime juice and butter.
Pour through a strainer into serving cups. Lay a piece of plastic wrap directly on surface of each pudding to prevent skin from forming. Refrigerate at least 1 hour. Garnish with sliced preserved peel.
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 725 (54%)|
|Amt Per Serving||% DV|
|Total Fat 80.5g||107 %|
|Saturated Fat 47.4g||237 %|
|Monounsaturated Fat 26.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 87.7mg||27 %|
|Sodium 38.5mg||1 %|
|Potassium 971.1mg||26 %|
|Total Carbohydrate 180.5g||53 %|
|Dietary Fiber 15.1g||61 %|
|Sugars, other 165.3g|
|Protein 12.3g||18 %|
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Calories per serving: 1339
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