Tangy Lime Delicious
"Adapted from "Ready, Steady, Spaghetti: Cooking for Kids and With Kids," by Lucy Broadhurst (Andrews McMeel, 2009)."
photo by WiGal
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 tablespoons unsalted butter, at room temperature (plus more for greasing the ramekins)
- 2 large eggs
- 1 cup sugar
- 4 limes, juiced and zested
- 1⁄3 cup flour
- 1 teaspoon baking powder
- 1 pinch salt
- 2⁄3 cup low-fat milk
directions
- Preheat oven to 350 degrees F. Lightly grease four 1 cup ramekins with butter.
- Separate egg yolks from whites. Beat egg whites until soft peaks form; set aside.
- Combine 2 tablespoons butter, sugar, egg yolks, and l tablespoon lime zest. Beat on medium speed until creamy and light, about 4 minutes. Using a wooden spoon fold in flour, baking powder, salt, milk and 1/2 cup lime juice into the sugar and egg mixture. Combine well. Gently fold in the egg whites, 1/3 at a time.
- Divide batter among the ramekins and bake for 30 to 40 minutes until tops are golden and the pudding has set. Serve warm.
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Reviews
-
Muy fuerte y picante! Very tangy! Next time would use 3 limes or 1/3 cup of lime juice and maybe that would also thicken the custard up a bit. This made 5 servings for us. It would be interesting to try it with other citrus. Thanks Ice Cool Kitty for sharing. Made for Chow Hounds during ZWT5.
RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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