This isn’t the first time I’ve worked with this recipe. I’ve made lemon and orange pudding cakes before, and limes falling off the tree from over-ripeness seemed like the perfect excuse to trot out one of my favorite easy recipes again. I usually make one large pudding, but this time I decided to divide it up and make individual puddings.
The method is exactly the same: wet ingredients plus dry ingredients, then fold in egg whites. At this point, it is divided into five greased ramekins. Since the pudding does not really rise, but separates to create a pudding and a cake, it is not necessary to coat the ramekins with sugar or flour, as you might with a souffle.
You could divide this in to six ramekins, rather than just filling five all the way to the top, but the puddings don’t really puff up, so it isn’t necessary. And I don’t know about you, but I’d rather have a slightly larger dessert.
If you find that you only need four desserts, you can either have seconds or keep one overnight for breakfast. They’re best hot, but good the next day, too.
Individual Lime Pudding Cakes
(adapted from All American Desserts)
2 eggs, separated and at room temperature
1/4 cup fresh lime juice
2 tsp lime zest (or from 1 lime)
2/3 cup milk (I used nonfat)
1 tsp vanilla extract
1 cup sugar
1/2 cup all purpose flour
1/4 tsp salt
Preheat oven to 350F.
Grease five 6-ounce ramekins. Find a roasting pan, or other large pan at least 2-3 inches deep, that can accomodate all your ramekins and set aside.
In a large bowl, whisk together sugar, flour and salt. Add in egg yolks, lime juice, lime zest, milk and vanilla, and whisk thoroughly.
In a medium bowl, beat egg whites to soft peaks. Stir or fold egg whites gently into lime mixture, until well combined. Divide pudding mixture into prepared ramekins and place in the roasting pan. Place the pan in the oven and fill it with water until the water comes halfway up the sides of the ramekins.
Bake for 30-35 mintues, or until lightly browned.
Makes 5 six-ounce ramekins.