Key Lime Puddings Food

CREAMY KEY LIME PUDDING

Steps:

• Fit a medium sized bowl with a fine mesh sieve; set aside.
• Combine the lime zest, lime juice, sugar, and eggs in medium saucepan. Add butter and bring mixture to a very controlled simmer - stirring almost constantly - over medium-low heat. Once the mixture has thickened - it should be able to coat the back of a metal spoon - remove from heat and pour through the sieve. Place bowl in the refrigerator for at least 2 hours.
• Once the pudding has chilled, whip the cream and confectioners sugar together in a stand mixer until stiff peaks begin to form. Fold the cream into the cooled pudding, stirring until completely combined.
• Eat at once or refrigerate until needed. Pudding will last up to 48 hours.

LIME PUDDING CUPS

Steps:

• In a saucepan, bring heavy cream, granulated sugar, finely grated lime zest, and a pinch of kosher salt to a boil over medium heat. Cook, stirring often, until reduced to 2 cups, 8 to 10 minutes.
• Remove from heat; stir in fresh lime juice. Let cool 20 minutes, then strain through a fine mesh sieve into a liquid-measuring cup; discard solids. Divide evenly among 6 glasses. Refrigerate until set, about 2 hours. Top cups with lightly sweetened whipped cream, crumbled graham crackers, and more finely grated lime zest; serve.

KEY LIME PUDDING CAKES

Steps:

• 1. Preheat the oven to 350°F and put the oven rack in the middle of the oven.
• 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. 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. 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. 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. 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. 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. 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. Serve the cakes warm or at room temperature, the almonds scattered on top just before serving.

KEY LIME PIE PUDDING SHOT

Steps:

• Prepare the shot cups. Make individual rows of 1-ounce cups on a baking sheet.
• Combine the milk and pudding powder thoroughly in a large bowl.
• Measure and pour the vodka, Frangelico, and lime juice into the bowl. Thoroughly whisk everything together.
• Froth the mixture. Add a scoop of the whipped cream and fold it into the pudding. Continue this process slowly until everything is blended well.
• Finish off by carefully folding in a green food coloring drop. Just remember that the more drops added, the darker the mixture will get.
• Use an ice cream scoop to evenly measure the pudding mixture into the cups.
• Set the pudding. Cover the cups with lids and freeze them for 24 hours at minimum.
• Serve with plastic spoons.

KEY LIME PUDDING CAKE 1967

Steps:

• Cream butter and 1/2 cup of the sugar until fluffy.
• Beat in the egg yolks one at a time, beating well after each.
• Beat in the zest, juice, milk.
• Add the flour.
• Beating well to make a smooth batter.
• In another bowl beat the egg whites until foamy.
• Add the last 1/2 cup of sugar and continue beating until stiff peaks.
• Fold the whites into the batter.
• Pour into a greased glass 1 1/2 quart casserole bowl.
• Place in a 9 x 13 pan with hot water acting as a hot water bath.
• Bake in oven 325 degrees F.
• for 55- minutes.
• Remove from oven let cool 30 minutes.
• Serve warm, or at room temperature, with whipped cream.