- 20 tablespoons unsalted butter
- 3 cups sugar
- Grated zest and juice of 8 limes
- 10 eggs, separated
- 4 cups milk
- 2/3 cup all-purpose flour, sifted
Preheat the oven to 350 degrees F. Lightly butter twelve 1-cup ovenproof ramekins. Half-fill a baking pan large enough to hold the ramekins (if necessary, use 2 baking pans) with water. Place the pans in the oven.
Cream the butter and sugar until light and fluffy. Beat in the lime zest. Beat in the egg yolks, one at a time, beating well after each addition. Fold in the milk and flour alternately with the lime juice. (If the mixture curdles, hand whisk until the mixture comes together.)
Beat the egg whites until stiff peaks form. Fold into the lime mixture. Spoon the mixture into the prepared ramekins. Carefully place each ramekin into the prepared baking pan. Bake for 40 minutes, until the tops of the puddings are puffed and golden. Allow to cool slightly. Unmold on a serving platter and garnish with a little lime zest julienne.
This mixture can be made in a 3-quart souffle or other ovenproof dish. Increase the cooking time by 10 minutes.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
396 calories; 25g total fat; 235mg cholesterol; 97mg sodium; 36g carbohydrates; 1g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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