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Individual Lime Pudding Cakes

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.
Serve warm.

Makes 5 six-ounce ramekins.

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  • Alanna
    September 9, 2006

    This was always my special request, for birthdays, the lemon form. And as “old” as the recipe, when a friend served these one evening last winter, like you have, in individual ramekins, everyone was charmed, no one remembered having them before.

  • Joe
    September 9, 2006

    I wish I had limes falling off one of our trees! This looks so good Nic!

  • Ellie
    September 9, 2006

    Looks delightful, I love desserts that come in individual servings – there’s no beating around the bush and scrabbling for the last piece!

  • Anonymous
    September 9, 2006

    im looking for easy to make ice cream cake.. u got the receipe ?

  • julia
    September 10, 2006

    Oh, nice Nic! Yum!
    Sounds great so hot from the oven…=)
    I like limes more than oranges, so for me it’s really perfect now.
    Which did you like more?

  • UnGourmetGal
    September 10, 2006

    I have yet to buy myself a set of ramekins, but you said this could be made as one large dessert. What size dish would I have to use for the puddings to still puff.

  • Tokyoastrogirl
    September 11, 2006

    This sounds like a perfectly light dessert…will have to keep it in mind when I make a heavy main course! Thanks- I think my lime-loving dad would really like this.

  • Riana
    September 14, 2006

    It looks pretty and yummy and seems easy to make. Thanks for sharing the recipe.

  • Emily
    September 3, 2007

    I made this with lilikoi juice instead of lime. It had a delicate taste,so yummy.

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