Coconut And Key Lime Pudding Cake

Coconut and key lime pudding cake with guava coulis and grilled pineapple
Source: Emeril Lagasse ( with some modification)

Serve pudding with grilled pineapple and guava coulis

Ingredients
3 tablespoons butter, softened at room temperature
3/4 cup plus 2 tablespoons sugar
3 eggs, separated
1/4 cup all-purpose flour
1/4 cup freshly squeezed key lime juice
1 cup milk
1/4 cup desiccated unsweetened coconut

Method
1/  Preheat the oven to 180 degrees c.
2/  Lightly butter 6  ramekins with 1 tablespoon of the butter.
3/  Coat the interior of the 6 ramekins with the 2 tablespoons of sugar.
4/  Roll the sugar around each ramekin to ensure that all surfaces are evenly coated.
5/  Place the ramekins in a large baking dish or roasting pan and set aside.
6/  In a mixing bowl, cream together 3/4 cup of the sugar and remaining 2 tablespoons butter.
7/  Add the egg yolks, one at a time, beating well after each addition.
8/  Stir in the flour. Gradually add the key lime juice, don't worry if the mixture looks curdled or appears to be separating.

9/   Season with the salt and add the milk and coconut and stir to combine.
10/  In a separate bowl beat the egg whites just until they hold stiff peaks.
11/  Gently fold the egg whites into the yolk mixture in 3 additions.
12/  Do not over mix, the mixture will appear thin.
13/  Divide the pudding cake mixture evenly among the ramekins and add enough hot water to the baking dish to come half way up the sides of the ramekins.
14/  Cover the ramekins with a sheet of parchment paper that has been liberally greased with butter or non-stick baking spray.
15/  Bake until the pudding cakes are puffed and lightly firm to the touch, 30 to 35 minutes.
16/  Remove from the oven and transfer to a wire cooling rack to cool slightly before serving.

Guava Coulis

1 cup chopped guava
1 cup pink guava juice
1 tbsp lemon juice

1/  Blend the chopped guava, guava juice and 1 tablespoon of lime juice for 2 minutes or until smooth.
2/  Add 1 drop of pink coloring. Mixed well.
3/  Chilled in fridge.

 Grilled Pineapple

Few slices of thinly cut pineapple, cut lengthwise
1 tbsp honey
1 tbsp lemon juice

1/  Mix honey and lemon juice together.
2/  Brush honey on both side of the pineapple, pour the remaining honey on top of pineapple.
3/  Grilled the pineapple until slightly charred.

To make simple pineapple flower. Take 1 slice and roll into cone shape.

Put the 1st cone on the second slice of pineapple and roll again.

Pineapple flower completed.

Decorate the pudding cake with grilled pineapple.

Simple and gorgeous pineapple flower.

To serve
1/  Invert a ramekin with the warm pudding cake onto the center of a dessert plate.
2/  While clasping the sides of the plate with your fingers and using your thumbs to hold the base of the ramekin in place, give a couple of firm jolts downwards to release the cake from the ramekin.

 3/  Place the plate on a level surface and slowly remove the ramekin.

4/  Spoon some of the guava sauce around the pudding cake and top with grilled pineapple.

5/  Serve while still warm but I prefer chilled, it  taste better.

It sure taste heavenly.....one scoop in my mouth..... I blink my eyes 3 times.......wooooooooooo......one of the most luscious pudding cake I ever eaten.

Any taker?

My empty plate..... I need second helping. LOL

Please help yourself with the pudding cake.

A cute Liebster Award from my dear friend  of   Spontaneously Cupcakes. Ross, thank you so much for the beautiful awards. 

Have a nice week ahead to all my friends.