Key Lime Pudding Cakes Recipe

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Key Lime Pudding Cakes
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Ingredients
8
Count
Nutrition
208
Calories
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Ingredients:

Directions:

  1. 1. Preheat the oven to 350°F and put the oven rack in the middle of the oven.
  2. 2. Grease the insides of the ramekins with nonstick cooking spray or butter and evenly coat with the 2 tablespoons sugar (see headnote). Separate the eggs into 2 bowls.
  3. 3. Using the stand mixer, or a handheld mixer and medium bowl, first on low speed and then gradually increasing the speed to medium, beat the butter and the 1/2 cup sugar together until smooth. Scrape down the side of the bowl with the rubber spatula. Beat in the egg yolks one at a time, mixing well after each addition, stopping once or twice to scrape down the side of the bowl. Reduce the speed to medium-low, add the flour and salt, and mix until everything is evenly combined. Mix in the milk, 1/3 cup at a time. Then, by hand, stir in the Key lime juice. The batter will be thin. Set aside while you whip the egg whites.
  4. 4. With a handheld or stand mixer, whisk the egg whites in a clean dry bowl on medium speed until frothy. Increase the speed to medium-high and whip until the whites hold a peak on the whisk or beaters (stop the mixer and lift to check).
  5. 5. Using the rubber spatula, gently fold the egg whites into the Key lime mixture. Using a measuring cup to scoop up the batter evenly, divide it among the ramekins so it comes to within 1/4 inch of the rims.
  6. 6. It's best to find a space near your oven to fill the baking pan with water so you don't have to walk too far. Place the ramekins in the baking pan and, using a container with a spout, slowly pour very hot tap water into the pan so that the water comes about half the way up the sides of the ramekins. Carefully transfer the baking pan to the oven. Bake the puddings until some begin to turn golden brown and have cracked slightly on the surface, about 40 minutes.
  7. 7. Remove the baking pan from the oven. Let cool until you can pick up the ramekins (15 minutes or so), then remove them from the water.
  8. 8. Spread the almonds in one layer in a small baking pan and put it in the still-warm oven. Set a timer for 10 minutes and check the nuts to see if they’re a light golden brown. If not, toast 2 minutes longer. Set aside to cool.
  9. 9. Serve the cakes warm or at room temperature, the almonds scattered on top just before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 207.73 Kcal (870 kJ)
Calories from fat 96.05 Kcal
% Daily Value*
Total Fat 10.67g 16%
Cholesterol 78.08mg 26%
Sodium 89.25mg 4%
Potassium 134.12mg 3%
Total Carbs 23.98g 8%
Sugars 19.01g 76%
Dietary Fiber 0.76g 3%
Protein 5.25g 11%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 2%
Iron 0.8mg 4%
Calcium 76.1mg 8%
Amount Per 100 g
Calories 202.7 Kcal (849 kJ)
Calories from fat 93.72 Kcal
% Daily Value*
Total Fat 10.41g 16%
Cholesterol 76.19mg 26%
Sodium 87.08mg 4%
Potassium 130.88mg 3%
Total Carbs 23.4g 8%
Sugars 18.55g 76%
Dietary Fiber 0.74g 3%
Protein 5.13g 11%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 2%
Iron 0.8mg 4%
Calcium 74.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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