Recipe: Lemon, lime and quinoa pudding cakes
- 2 egg yolks
- 3/4 cups whole milk
- 1/2 tsp lemon zest
- 1/2 tsp lime zest
- 2 tbsp meyer lemon juice
- 2 tbsp lime juice
- 1/2 cup sugar
- 2 tbsp quinoa flour
- Pinch of salt
- 2 egg whites
1 In a medium bowl, combine the egg yolks, milk, lemon zest, lime zest, lemon juice and lime juice.
2 In a separate bowl, combine the sugar, salt and quinoa flour. Add the wet ingredients to the dry and whisk.
3 Whip the egg whites until medium peaks form. Fold 1/3 of the egg whites into the batter. Add the rest and fold gently.
4 Pour the batter into greased ramekins and fill to the top. Place the ramekins on a deep baking pan and bring the pan to a 325F preheated oven. Pour hot water into the baking dish enough to cover the ramekins half way. Bake for about 25 minutes until set.
Makes 8 ramekins.
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