- Butter to grease ramekins 25g butter, softened
- ½ cup sugar
- 1 dspn SAL Lime and Vanilla Bean Syrup
- finely grated zest of 2 limes
- juice of 4 limes
- 2 eggs separated
- 150ml milk
- 3 tbs flour, sifted
- Icing sugar to dust
Preheat oven to 160c. Grease 6 x 180ml capacity ramekins with butter.
Place butter, sugar and Lime and Vanilla Bean Syrup in a bowl and beat until pale and creamy. Whisk in lime zest and juice, egg yolks and milk and fold in flour. Whisk egg whites to soft peaks and carefully fold into first mixture.
Spoon into prepared dishes and bake for 15-20 minutes until puffed and golden.
Remove from oven, dust with icing sugar and serve immediately because these soufflé-like puddings will deflate very quickly.
Serves 4