Lime Pudding Cups Food

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 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 PIE CUPS

Steps:

• Combine graham crumbs, butter and 2 Tbsp. sugar until blended.
• Grate zest, then squeeze juice from 3 limes. Reserve remaining lime for later use.
• Beat cream cheese, milk, lime zest, lime juice and remaining sugar in medium bowl with mixer until blended. Gently stir in 1-1/2 cups COOL WHIP.
• Reserve 1 Tbsp. graham crumb mixture for later use; spoon remaining crumb mixture evenly into 10 (4-oz.) glass jars. Top with layers of cream cheese mixture and remaining COOL WHIP. Sprinkle with reserved crumb mixture.
• Refrigerate 1 hour. Cut remaining lime into 10 wedges; use to garnish desserts just before serving.

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.

LIME PUDDING CAKES

Steps:

• Preheat oven to 325°. In a small bowl, beat butter and sugar until crumbly. Add flour, salt, lime juice and peel; mix well. Beat in milk and egg yolks until smooth. In another bowl, beat egg whites until stiff peaks form; gently fold into batter. , Place 6 ungreased 6-oz. custard cups in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. , Bake, uncovered, until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. Remove cups from water bath immediately to a wire rack. Serve warm or at room temperature.