Key Lime Custard Cakes

Directions

1. Preheat oven to 350 degrees. Butter six (6 oz) custard c. with 1 1/2 tsp. butter, then place in a large roasting pan.
2. In a large bowl, cream 1 1/2 Tbsp. butter, the sugar and lime peel using an electric mixer. Add in the egg yolks 1 at a time, beating well after the addition of each. Beat in the flour, then the lime juice. Gradually fold in lowfat milk (mix will be thin and may look curdled).
3. In a large bowl beat the egg whites till stiff. Gently fold the meringue into the yolk mix in 3 additions. (The mix will be runny; don't overmix.) Divide the pudding-cake mix among the prepared custard c..
4. Pour sufficient warm water into the roasting pan to come halfway up the sides of dishes. Bake till puffed and lightly hard to touch, about 30 to 40 min. Sprinkle the Custard Cakes with powdered sugar and serve hot, garnished with fresh mint sprigs if you like.
5. This recipe yields 6 servings.