Key Lime Pudding Cake
1/4 cup flour
1/2 cup sugar
1/4 teaspoon sea or kosher salt
2 large eggs, separated
1 cup whole milk
2 teaspoons freshly grated key lime zest
1/4 cup freshly squeezed key lime juice (about 6 limes)
Heat the oven to 350 degrees.
Combine the flour, sugar and salt in a medium mixing bowl.
Beat the egg yolks in a second bowl.
Add the milk, lime zest and juice and stir into the dry ingredients, mixing well to make a smooth batter.
In a clean bowl, whip the egg whites until stiff peaks form. Using a rubber spatula, gently but thoroughly fold them into the batter.
Transfer to a soufflé dish or 1-quart casserole. Place in a larger baking dish and pour hot water into the larger dish to a depth of about 1 inch.
Bake 50 minutes. Serve warm or cold, ladling the top and sauce onto dessert plates.