This is an easy and simple recipe adapted from Desserts Magazine…I had lots of lime from my brother’s lime tree so I made some changes from the original recipe which uses lemon and is served with raspberry sauce. It is so good that you will not miss the raspberry sauce, I could not even wait, so as soon as the lime pudding cake cooled down I dig my spoon in it…trust me it is delicious, you will find a layer of cake and a layer of pudding… anyway, for the original recipe please visit Desserts Magazine, and if you haven’t seen this virtual magazine you HAVE to check it out, it is absolutely amazing.
3 tablespoons unsalted butter, melted and cooled
3/4 2/3 cup granulated sugar, plus more for ramekins
1 tablespoon of grated
lemon lime zests
3 large eggs, separated
1/3 cup all-purpose flour
whole fat free milk
6 tablespoons freshly squeezed
lemon lime juice
1/8 teaspoon sea salt
Heat oven to 350F. Butter 4 small pirex ramekins and coat with sugar. Place a folded dish towel in bottom of 13 x 9-inches pan, set aside. Boil water for the water bath.
In a bowl mix sugar, salt and flour. In another bowl, whisk the egg yolks with the butter until well blended.
Whisk in the milk, lemon juice and zest until well blended. Whisk the flour mixture into the lemon mixture until incorporated; the batter will be very liquid.
Beat egg whites until stiff. Whisk gently the egg whites in egg-yolk mixture until there are no large lumps.
Immediately pour into custard cups; place in prepared baking pan; fill pan halfway with hot water. Bake until they are puffy and golden on top or when you insert a clean knife inserted in the center of lemon pudding cake and the knife comes out clean; the cake is done, about 30-35 minutes. Cool puddings on a wire rack, 30 minutes. Sprinkle confectioner’s sugar before serving.
Did you know that lime is denser that lemon? Lemon contains more oil than lime. Lime is more acid than lemon, therefore is more sour.
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