Lime Pudding Cake Cups

Makes 6 servings

As if by magic, a light, spongy cake rises to the top, hiding a creamy custard-like layer underneath it.

3 large eggs, separated
1 1/2 cups plain soy milk
4 ounces (1/2 cup) firm silken tofu
2/3 cup granulated sugar
1/4 cup unbleached white flour
Pinch of salt
1/4 cup fresh lime juice
1 tablespoon powdered sugar
Thin lime slices for garnish (optional)
Cooking spray

1. Preheat oven to 350 degrees. Lightly coat 6 8-ounce custard cups or ramekins with cooking spray.

2. In a medium bowl, beat together egg yolks, milk, and tofu. Add granulated sugar, flour, salt, and lime juice. Beat until smooth. The consistency will be rather thin.

3. In a separate bowl, using clean beaters, beat egg whites until they just hold stiff peaks. Gently whisk one-third of the whites into the lime mixture. Fold in remaining whites with a rubber spatula.

4. Divide batter among the prepared cups, and place them in a large shallow baking pan. Pour hot water into the baking pan until it comes halfway up the sides of the cups. Bake 35 to 40 minutes, or until tops are light brown and cake springs back when touched lightly in the center. (Cake will not test clean when a toothpick is inserted in the center.)

5. Remove cups from hot water and cool on a wire rack. Dust top of each cake with 1/2 teaspoon powdered sugar. Garnish with lime slices, if desired. Serve warm or at room temperature.

OVO

Jean Patterson is a freelance food writer based in Pasadena, California.

"Custard's Last Stand"
Copyright 2000 by Veggie Life. All rights reserved.
Originally published in Veggie Life, Spring 2000.