Pudding with Lime Cream

Prepare the sauce: In a medium saucepan, combine the egg yolks, 1/2 cup all-purpose flour (90 g), cornstarch, and milk

Whisk with a wooden spoon

Pearce over low heat, whisking constantly, until thickened slightly

Transfer to a bowl and cover with plastic wrap in direct contact with the surface to prevent film formation

Let cool and refrigerate (about 1 hour)

Deseed the limes carefully and cut the zest into thin strips. Reserve

In a medium saucepan over high heat, bring 3 cups water (720 ml) to a boil

Add the reserved lime zest strips and let simmer for 1 minute

Drain

Repeat the process four times, boiling 3 cups water each time

Drain and pat dry with paper towels. Reserve

Preheat the oven to 200°C (hot)

Grease ten ramekins with unsalted butter and line the bottoms with the reserved lime zest strips. Reserve

In a blender or food processor, beat the egg whites until soft peaks form

Gradually add the remaining flour, beating until stiff peaks form (about 3 minutes)

Place in the prepared ramekins over the lime zest

Distribute them in a large baking dish

Bake in the preheated oven with water bath until firm (about 20 minutes)

Let cool and unmold onto individual plates

Serve warm or at room temperature with chilled sauce around

Approximately 255 calories per serving