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unsalted butter sugar eggs all-purpose freshly squeezed key-lime juice salt milk coconut fresh guava lime juice mint
Viewed: 42 - Published at: 2 years agoIngredients
- 3 tablespoons unsalted butter, softened at room temperature
- 1 cup plus 2 tablespoons sugar
- 3 eggs, separated
- 1/4 cup all-purpose flour
- 1/4 cup freshly squeezed key lime juice
- 1/8 teaspoon salt
- 1 cup milk
- 1/4 cup desiccated unsweetened coconut
- 2 cups fresh guava, peeled, seeded and roughly chopped
- 1 tablespoon lime juice
- 6 sprigs fresh mint
Method
- Preheat the oven to 350 degrees F.
- Lightly butter 6 (3/4-cup) ramekins with 1 tablespoon of the butter.
- Coat the interior of the ramekins with the 2 tablespoons of sugar.
- Roll the sugar around each ramekin to ensure that all surfaces are evenly coated.
- Place the ramekins in a large baking dish or roasting pan and set aside.
- In a mixing bowl, cream together 3/4 cup of the sugar and remaining 2 tablespoons butter.
- Add the egg yolks, 1 at a time, beating well after each addition.
- Stir in the flour.
- Gradually add the key lime juice; don't worry if the mixture looks curdled or appears to be separating.
- Season with the salt and add the milk and coconut and stir to combine.
- In a separate bowl beat the egg whites just until they hold stiff peaks.
- Gently fold the egg whites into the yolk mixture in 3 additions.
- Do not overmix; the mixture will appear thin.
- Divide the pudding cake mixture evenly among the ramekins and add enough hot water to the baking dish to come half way up the sides of the ramekins.
- Cover the ramekins with a sheet of parchment paper that has been liberally greased with butter or non-stick baking spray.
- Bake until the pudding cakes are puffed and lightly firm to the touch, 30 to 35 minutes.
- Remove from the oven and transfer to a wire cooling rack to cool slightly before serving.
- To prepare the sauce: Puree the guava with the remaining 1/4 cup sugar and 1 tablespoon of lime juice for 2 minutes or until smooth.
- Strain through a fine-mesh sieve.
- To serve, invert a ramekin with the warm pudding cake onto the center of a dessert plate.
- While clasping the sides of the plate with your fingers and using your thumbs to hold the base of the ramekin in place, give a couple of firm jolts downwards to release the cake from the ramekin.
- Place the plate on a level surface and slowly remove the ramekin.
- Spoon some of the guava sauce around the pudding cake, and place a mint sprig in the center of each cake.
- Serve while still warm
