Key Lime Pudding Cake
  • Servings: 4-6
  • 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)
  1. Heat the oven to 350 degrees.
  2. Combine the flour, sugar and salt in a medium mixing bowl.
  3. Beat the egg yolks in a second bowl.
  4. Add the milk, lime zest and juice and stir into the dry ingredients, mixing well to make a smooth batter.
  5. In a clean bowl, whip the egg whites until stiff peaks form. Using a rubber spatula, gently but thoroughly fold them into the batter.
  6. 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.
  7. Bake 50 minutes. Serve warm or cold, ladling the top and sauce onto dessert plates.