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Author Notes: Varying my key lime pie recipe I am making a stove top version as a pudding. This creamy smooth pudding, so refreshing with its clear, strong citrus focus, has a slight texture added by the zest. A homemade graham cracker would be a perfect additional garnish. —Sagegreen
- 6 egg yolks
- 14 ounces condensed milk
- 1/2 cup fresh squeezed key lime juice
- 2 tbl. zest of key limes (more or less, to your taste)
- creme fraiche, whipped cream or toasted meringue garnish
- key lime wheels for garnish
- Be sure to wash your key limes before using. Then whisk the egg yolks with the condensed milk and key lime juice.
- Using a double boiler or heavy sauce pan with attentive, careful, constant stirring, bring almost to a boil. Continue to stir as the pudding simmers slowly and thickens. When thickened, stir in the lime zest and heat for 2 more minutes.
- Pour into individual serving dishes. Place cut parchment paper on top to prevent a skin from forming. Let cool. Serve chilled with a garnish of creme fraiche or whipped cream and fresh key lime wheels. Alternatively, you can top with egg whites beaten stiff with a little sugar then toasted under the broiler until browned or torched. If you could serve this with a homemade graham cracker, it would be just like a pudding pie.
- This recipe was entered in the contest for Your Best Pudding
Look at Those Layers
It's rice pudding meets custard meets cake
A low-effort layered "cake."
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