Jun 29 2009
I adore these little cakes. The original recipe built on lemon curd by turning it into individual-sized cakes, perfect for a dinner party. But this time, I wanted a dessert that hinted of the magic of summer. I wanted the same freshness that citrus always seems to impart, but I also wanted an explosion of flavor and color.
Blackberries and lime pair beautifully together. The blackberries are just sweet enough to give this dessert the sweetness you crave, yet they are tart enough to work well in a curd. This dessert is elegant enough for company, yet easy to prepare.
You could easily make the blackberry-lime curd ahead of time and refrigerate it until you’re ready to make the cakes. Before making the cakes, bring the curd to room temperature, then continue with the recipe as written.
Blackberry Lime Pudding Cakes
adapted from The Secrets of Baking
16 oz blackberries
1 stick unsalted butter (1/4 pound), cubed
1/2 c granulated sugar
1/4 c freshly squeezed lime juice
3 large eggs
4 large egg yolks
2 T all-purpose flour
4 oz whole milk
3 large egg whites
1/8 tsp cream of tartar
5 T granulated sugar
2 T unsalted butter, melted
Heat a medium saucepan filled halfway with water over moderate heat.
Puree berries in food processor. Press through a sieve into a small saucepan. Add butter and heat over low until butter is melted. Add sugar and lime juice, stir until sugar dissolves.
In a large heatproof bowl, whisk eggs and egg yolks until combined. Slowly pour blackberry mixture into eggs, whisking constantly. Set egg mixture over simmering water and whisk until the temperature reaches 160*F. Remove from heat.
Preheat oven to 325*F. Fill a large saucepan with water, bring to a boil.
Whisk flour into curd, then whisk in milk. Set aside.
Beat egg whites on high speed with whisk attachment until foamy. Stop mixer and add cream of tartar, beat until soft peaks form. Gradually add sugar until mixture forms stiff peaks. Fold egg whites into curd in three batches.
Brush the inside of ramekins with butter and sprinkle with sugar. Fill ramekins to the top with blackberry mixture. Place ramekins in roasting pan, fill with boiling water halfway up the ramekins. Bake for 20-30 minutes or until firm. Invert on a plate and serve.
I absolutely love making these little pudding cakes. The original recipe built on lemon curd by turning it into individual-sized cakes, perfect for a dinner party or special occasion. In this case, I wanted a dessert that was a bit more summery, so I made a blackberry lime curd and turned it into cakes.
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