Rustic Key Lime Pudding, With A Little Help From Meyer
- 5 egg yolks
- 1/2 cup fresh key lime juice
- 6-7 tablespoons honey, milkweed, linden or chestnut are nice (to taste)
- 1-2 tablespoons key lime zest, to your taste
- 1-2 teaspoons Meyer lemon zest, to your taste
- 12 ounces thick Greek yogurt
- garnish of cream fraiche, Greek yogurt or whipped cream
- wheels of key limes for garnish
- optional additional garnishes for variation include caraway (or fennel seeds), key lime zest or chestnut maple tuile (see recipe on this site)
- First off, be sure to wash your key limes in water before you use them. Next, whisk the egg yolks together with the honey and lime juice.
- In a heavy sauce pan bring the mix almost to a boil, stirring constantly. You don't want your yolks to curdle. Take off the heat and completely whisk in the yogurt. Slowly simmer until heated. Mix in the zest. Taste for sweetness and tartness. Adjust with more honey or zest if needed.
- Pour into dishes. Serve either warm or chilled. Garnish with a dollop of yogurt, creme fraiche, or whipped cream, and a twisted key lime wheel. For variation, toast caraway seeds in a pan before sprinkling some on top with a bit more key lime zest. This is what is featured in my photographs. Or serve with a tuile, like my chestnut maple version.
egg yolks, fresh key lime juice, honey, lime zest, lemon zest, yogurt, cream fraiche, wheels, variation
Taken from food52.com/recipes/9607-rustic-key-lime-pudding-with-a-little-help-from-meyer (may not work)