Refreshing Lime cake pudding from 1950! Spongey on top and velvety custard on the bottom. Yum! It is SO easy to make and the prep time is a breeze!
Gluten Free Dairy Free Lime Cake Pudding
Ingredients
- 3/8 cup Bob's Red Mill 1 to 1 Gluten Free Flour (can sub real flour)
- 1/4 tsp salt
- 1.5 cup white sugar
- 3 egg whites
- 3 egg yolks
- 2 tsp lime zest
- 3/8 cup lime juice
- 1.5 cup almond Milk (can sub whatever milk you use))
Instructions
- Preheat the oven to 350°F. Zest your limes and juice them.
- Combine Lime juice, salt, zest, sugar, milk and your 3 egg yolks in a large mixing bowl. Whisk well.
- Whisk your flour into the mixture, slowly, until fully combined.
- Using a stand mixer, beat your 3 egg whites until firm.
- To combine the whipped egg whites with your liquid mixture, SLOWLY whisk them until only just combined. You want it to look smooth with no lumps of any kind. Try not to over whisk, or let out the air. If your mixture look slightly curdled, don't worry, it's suppose to look that way.
- Place your ramekins on a big sheet cake pan, spread apart equally. Pour the mixture into your ramekins. Add about an inch of water to the base of your sheet cake pan. Make sure not to get any water inside your ramekins.
- Bake in the oven for 40 minutes. You can serve warm or chilled. Dust tops with powdered sugar and enjoy!