Serves 8
1 cup crushed pretzels
¾ cup plus 3 tablespoons granulated sugar, divided
6 tablespoons unsalted butter, melted
6 large egg yolks
Juice of one lime, about 2 tablespoons
Zest of one lime, about 1 teaspoon
¼ teaspoon salt
½ teaspoon vanilla extract
2 cups heavy cream, chilled
6 ounces raspberries, plus more for decorating
Line a metal 9- by 5-inch loaf pan with plastic wrap, leaving a couple of inches hanging from all sides. Mix the pretzels, 3 tablespoons sugar and melted butter in a bowl. Press into the bottom of the lined loaf pan. Place the pan in the freezer.
Place a glass bowl on top of a small saucepan with an inch of water in it, making sure the water is not touching the bowl. Add the egg yolks, ¾ cup sugar, lime juice and zest, and salt to the glass bowl.
Begin heating the saucepan over medium heat. Whisk the mixture constantly while it slowly heats up to 165°; this may take about 20 minutes. It should thicken slightly and become pale in color. Remove from the heat, whisk in the vanilla, then whisk occasionally until it cools to room temperature. While the custard cools, whip the heavy cream until stiff peaks form.
Slice the raspberries in half. As gently as possible, fold the whipped cream and sliced raspberries into the cooled egg yolk mixture with a rubber spatula until fully combined. Pour it over the pretzel crust in the loaf pan and smooth the top flat. Cover the pan with the extra plastic wrap. Place in the freezer for 6 hours or overnight.
Invert the pan onto a serving tray and remove the plastic wrap. Decorate with more raspberries, slice and serve.
