RECIPE TITLE "Key Lime Pudding Cake"
Recipe from BOBBY FLAY'S BOY MEETS GRILL, copyright c 1999. All
My version of this American classic is influenced by the tropical
flavor of limes straight from the Florida Keys. It is best served
warm, with a dollop of rich whipped cream.
For pudding cake:
* 1-1/2 cups sugar
* 1/2 cup flour
* 1/4 teaspoon salt
* 6 large eggs, separated
* 2 cups milk
* 1 tablespoon lime zest
* 1/3 cup fresh or bottled Key lime juice
Preheat the oven to 345°F. Butter a 3-quart shallow baking
dish or a 9-inch square baking dish.
Combine the sugar, flour, and salt in a medium bowl. In another
medium bowl, beat together the egg yolks, milk, lime zest, and lime
juice. Pour the egg yolk mixture over the flour mixture and stir
Using a hand-held electric mixer, beat the egg whites in a medium
bowl until they form soft peaks. Gently fold the whites into the
lime mixture and pour into the prepared baking dish.
Place the baking dish in a slightly larger roasting pan, set on
the center rack of the oven, and pour in enough hot tap water to
reach about halfway up the sides of the baking dish. Bake until
the surface of the pudding cake is lightly golden, 40 to 45 minutes.
Cool in the pan on a wire rack for 30 minutes.
For the whipped cream:
* 1 cup very cold heavy cream
* 2 tablespoons sugar
* 1/2 teaspoon vanilla extract
Place the heavy cream, sugar, and vanilla extract in a medium bowl
and beat to soft peaks with a hand-held mixer.
Serve the pudding cake warm with a dollop of whipped cream on
top of each piece.
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