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Urgent help with ramekins

bwf17's picture

Urgent help with ramekins (post #65190)


I just bought the key limes and all the ingredients and my ramekins are only a little more than 4 ounces and I only have 6 of them.

Is there any way I can make this in a different pan and how would I do it?

I have never done this type of thing in a water bath.


2 T unsalted butter at room temp
1/2 cup plus 1 T sugar
1 1/2 T finely grated Key lime zest  6 limes
pinch of salt
3 large eggs, spearated, plus 1 large egg white
3 T all purpose flour
1/4 cup plus 2T fresh key lime juice from about 12 limes
3/4 cup whole milk.
fresh raspberries for serving

preheat the oven to 325.  Lightly spray eight 6 ounce remekins with vegetable oil cooking spray and set the ramekins in a large roasting pan. In a large bowl, using a handheld electric mixer, cream the butter with the sugar, lime zest and salt.  Add the 3 egg yolks one at a time, beating well between additions.  Beat in the flour, then add the lime juice and milk:   beat until incorporated.

In a medium bowl, using clean beaters, beat the 4 egg whited to stiff peaks.  Fold the egg whited into the batter until no streaks remain.  Pour the batter into the prepared ramekins and set the roasting pan in othe oven.  Add enough boiling to the roasting pan to reach halfway up the sides of the ramekins  Bake for about 35minutes, until the cakes are set and the tops are lightly browned.

Using tongs, transfer the pudding cakes to a rack to cool, about 30 minutes. Serve the cakes in the ramekins, or run a paring knife around the edges and inver them onto plates.  Garnish with fresh raspberries and serve warm or chilled.

Make Ahead.  The pudding cakes can be refrigerated, coveredfor up to 1 day.

thecooktoo's picture

(post #65190, reply #1 of 11)

Don't let the size stop you.  Do the six 4 oz ones then put the rest of your mix in a small baking dish or pan of somekind and use it for your own use or keep it for the kids or SO or me.

You'll find that the 4 ounce ones, if they are like mine, will really hold about 5 - 5 1/2 ounces if you go to the lip.  I would take them to about 1/4" from the lip.


bwf17's picture

(post #65190, reply #3 of 11)

Thanks to both of you, but could you give me an estimate for how long to cook the smaller ramekins and the 8X8?



MadMom's picture

(post #65190, reply #4 of 11)

I was going to echo the previous posts.  You might find that all the batter fits in the ramekins you have.  If so, or even if not, start checking after about 25 minutes.  That should give you an idea of how long to cook them (they might be soupy, in which case you need a lot more time, or almost done.)  Remember that the time given in the recipe is only an estimate.  I usually check anything about ten minutes or so before the time given and go from there.

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bwf17's picture

(post #65190, reply #5 of 11)

Thanks for the quick reply.


Ozark's picture

(post #65190, reply #2 of 11)

An 8X8 as long as its not metal. Still water bath.


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Growing old is inevitable, growing up is optional!

Gretchen's picture

(post #65190, reply #6 of 11)

If you have coffee mugs you might be able to do this in them.


bwf17's picture

(post #65190, reply #7 of 11)

I should have thought of cups are the perfect size.  Thanks.


Lee's picture

(post #65190, reply #8 of 11)

I've made lemon pudding cakes many times in a glass or ceramic baking dish.  An 8 x 8 should work fine for your recipe.  It will take longer to bake, about 45 minutes.

I have Trotter's recipe, but haven't made the lime version yet.  I need to try them.   

bwf17's picture

(post #65190, reply #9 of 11)

I think I did something wrong....are they supposed to rise at all?  May I have the recipe for the lemon pudding cakes please?


Lee's picture

(post #65190, reply #10 of 11)

Yes, the cake should puff in the oven.  Here's the recipe for the lemon version.  It's from an old issue of Gourmet.  I don't know why you couldn't just sub lime for the lemon.  Since you don't turn them out for service, I've never bothered making individual ones.  I like the way it looks scooped onto a plate with the pool of "pudding" on the bottom.  I usually garnish each serving with a little whipped cream and maybe a few berries.  If you serve it at room temp or chilled, you can sieve powdered sugar over the top, which makes it look even nicer.  It's a very homey, old-fashioned kind of dessert.



Makes 6 servings


2 to 3 large lemons
1/4 cup all-purpose flour
Rounded 1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk

Preheat oven to 350°F.

Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.

Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.

Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).

Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish (8 x 8 glass dish is fine) and bake in a hot water bath until puffed and golden, 45 to 50 minutes.  (Can also be baked in individual ramekins.)

Transfer to a rack to cool. Serve warm, at room temperature, or chilled.  Garnish with a dollop of whipped cream and a few raspberries.

Note:  The cake is “eggier” when served warm, more lemony when served cold.

Edited 9/14/2009 5:01 pm ET by lee

bwf17's picture

(post #65190, reply #11 of 11)

Thanks so very much.... a real keeper.