Pregnancy Friendly Lime Pudding with Maple Glaze
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Learn more āIngredients
4 servings
For the pudding
- 3 pasteurized eggs, yolks and whites separated
Ingredient notesThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
Eggs are safe during pregnancy as long as they're cooked all the way through. Avoid any preparations that leave them runny or raw.
- Ā½ cup granulated sugar
- Ā¼ cup fresh lime juice (from about 3 limes)
- 1 tbsp lime zest (from about 2 limes)
- 3 tbsp unsalted butter, melted and cooled
- 3 tbsp gluten free flour
- 1 cup milk
- Ā¼ tsp salt
For the maple glaze
- Ā¼ cup pure maple syrup
- 1 tbsp unsalted butter
- 1 tsp fresh lime juice
For serving
- 1 tsp lime zest (optional)
Instructions
- 1
Preheat the oven to 325Ā°F (165Ā°C). Lightly butter four 6-oz ramekins and place them in a deep roasting pan or baking dish.
- 2
In a medium bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened, about 2 minutes. Whisk in the melted butter, lime juice, and lime zest until combined.
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