Key Lime Custard Cakes

Recipe courtesy Emeril Lagasse, 2000

Show: The Essence of EmerilEpisode: Citrus

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
40 min
Level:
--
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 40 min
Total:: 1 hr 0 min

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Ingredients

2 tablespoons butter at room temperature
3/4 cup sugar
1 tablespoon grated Key Lime peel
3 large eggs, separated
1/4 cup all purpose flour
1/3 cup fresh Key Lime juice
1 cup milk
Powdered sugar
Fresh mint sprigs, for garnishing

Directions

Preheat oven to 350 degrees F.

Butter six (6 ounce) custard cups with 1 1/2 teaspoons butter, then place in a large roasting pan.

In a large bowl, cream 1 1/2 tablespoons butter, the sugar and lime peel using an electric mixer. Add the egg yolks 1 at a time, beating well after the addition of each. Beat in the flour, then the lime juice. Gradually mix in milk (mixture will be thin and may look curdled).

In a large bowl beat the egg whites until stiff. Gently fold the meringue into the yolk mixture in 3 additions. (The mixture will be runny; do not overmix.) Divide the pudding-cake mixture among the prepared custard cups. Pour enough hot water into the roasting pan to come halfway up the sides of dishes. Bake until puffed and lightly firm to touch, about 30 to 40 minutes. Sprinkle the Custard Cakes with powdered sugar and serve warm, garnished with fresh mint sprigs if desired.

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Comments & Reviews

recipe Key Lime Custard Cakes
michelle baton rouge, LA 06-01-2006
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excellent
Rated: 4 stars out of 5

This was a wonderful custard cake. although mine did not rise as much it was still so very tasty!
recipe Key Lime Custard Cakes
LaVeda Nortonville, KY 05-24-2006
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Good but not very pretty.
Rated: 4 stars out of 5

This recipe was a little complicated to make. It require alot of folding in of egg whites and with arthritis that wasn't easy... so, I put mine in my electric blender with the paddle attachment. I think that's the reason mine didn't rise as much as Emmeril's and didn't crack open at the top. Mine had a nice smooth cake like top. The cakes them selves were delicious cake at the top pudding at the bottom. I will make these again. Pretty is nice but taste is what counts. These cakes are wonderful and full of sweet tangy lime flavor.Read more
recipe Key Lime Custard Cakes
DIANNE santa barbara, CA 05-17-2006
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Fantastic!
Rated: 5 stars out of 5

This was delicious. Kind of a cross between a cake and Key lime pie! Very easy to prepare. I made this after a full day at... work while dinner was on the grill!Read more
recipe Key Lime Custard Cakes
CATHY Anderson, SC 05-17-2005
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Delicious and Easy!!
Rated: 5 stars out of 5

I'm on a Key Lime binge right now...they're available fresh at the local grocery store and I buy bags of them! This recipe... was easy, quick and a bit different from the same old Key Lime Pie! I used Splenda to sweeten this instead of sugar, and increased the amount to 1 cup. It tasted wonderful! The creamy custard under the light and airy sponge-type cake was a delight! It was so good served warm, dusted with powdered sugar and topped with whipped cream. In the future, I will divide my mixture only between 4 ramekins, as I prefer more filling. This one is a keeper!Read more
recipe Key Lime Custard Cakes
Anonymous 01-20-2005
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yum!
Rated: 4 stars out of 5

Overall the custard cake is delicious: cake-like texture on top and custard on the bottom = lime heaven. But I think it was a... little too tart.Read more
recipe Key Lime Custard Cakes
Anonymous 11-20-2004
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Fantastic
Rated: 5 stars out of 5

Everyone went crazy over this recipe. Now I will make it for the holidays.