Key Lime Pudding Cake
Bellagio
Conservatory,
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1 ½ c. sugar ½ c. flour ¼ tsp. salt 6 large eggs, separated 2 c. milk 1 T. lime zest 1/8 tsp. lime oil 1/3 c. Key lime juice Pomegranate syrup |
Preheat oven to 345 degrees
F. Butter an 8" x 10" baking
dish. Combine the sugar, flour and
salt in a medium bowl. Mix the lime
zest and lime oil until the oil is absorbed.
In another bowl, beat together the egg yolks, milk, lime zest (and
oil) and lime juice. Pour the egg yolk
mixture over the flour mixture and stir until blended. Beat the egg whites until they form soft peaks. Gently fold the whites into the lime
mixture and pour into the prepared baking pan. 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 slightly golden, 40 to 45 minutes.
Cool in the pan on a wire rack for 30 mins. Serve with pomegranate syrup. Adapted from a Bobby Flay recipe. |
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