Lime Custards With Lychees
['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']
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.
Just before serving, whisk remaining 1/2 cup cream in a small bowl to soft peaks; whisk in remaining 1 Tbsp. sugar.
Top each custard with dollops of cream, a few lychees (you may have a few left over), and some finely grated lime zest.
Custards can be made 2 days ahead. Keep chilled.
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