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Lime Pudding Cake Originally adapted from Michelle Gayer and Charlie Trotter Yield: approximately 625g 60g unsalted butter, softened 110g granulated sugar 0.5g fine sea salt zest of ½ kaffir lime zest of ½ orange 60g egg yolks 8g all purpose flour 30g lime juice 240g whole milk 120g egg whites, whipped to soft peaks

1. In a mixer bowl fitted with the paddle attachment, cream together the butter, sugar, salt and citrus zest. 2. Slowly incorporate the egg yolks, followed by the flour, juice, and milk. 3. Gently fold in the egg whites, and immediately transfer to desired pan or form. *Baking time will vary depending on the application; in determining doneness, we treat it much like any custard.

Michael Laiskonis Workbook February 2009