Kaffir Lime Custards

In a medium saucepan, combine the cream with the sugar and makrut lime leaves and bring to a simmer. Cook over moderately low heat, stirring occasionally, until the cream is slightly reduced, about 15 minutes.

Whisk the lime juice into the hot cream. Strain the cream through a fine sieve set over a measuring cup. Stir in the lime zest and salt. Pour the cream into eight 6-ounce glasses and refrigerate for at least 2 hours, until chilled and set. Top the custards with whipped cream, garnish with lychees, mint and sea salt and serve right away.