Key Lime Custard Cakes

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This was a wonderful custard cake. although mine did not rise as much it was still so very tasty!

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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.

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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!

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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!

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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.

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