Lime Pudding Cups with Graham Cracker Crumble

This creamy pudding is reminiscent of Key lime pie, but is crumbly “crust” is in the form of a stir-together streusel, so you can pile on as much as you like.

Regan Burns Cafiso

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Ingredients

3/4 cup crushed graham crackers		1/4 cup cornstarch
1/4 cup finely chopped pecans		Finely grated zest of 1 lime
1 tablespoon +23/ cup sugar		Pinch coarse salt
2 1/2 tablespoons butter, melted		1 pint half-and-half
2 egg yolks		Lightly sweetened whipped cream, for serving
1/2 cup freshly squeezed lime juice, from about 4 large limes

directions

Total:

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1
To make the crumble, heat oven to 350 degrees. In a small bowl, stir together graham cracker crumbs, pecans, and sugar with a fork; stir in melted butter. Transfer mixture to a parchment-lined baking sheet and use your hands to squeeze bits of crumbs together to form larger clumps. Bake until graham crackers are lightly toasted and nuts are fragrant, about 8 minutes. Remove from oven and let cool.
2
For the pudding, in a small saucepan, whisk together egg yolks, sugar, cornstarch, lime zest, salt, and about ½ cup half-and-half until smooth. Slowly add the remaining half-and-half, whisking until completely smooth. Place pot over medium heat and cook, stirring occasionally, until mixture begins to thicken. When it begins to thicken, stir constantly until large bubbles break at the surface (mixture must bubble to thicken properly.) Immediately remove from heat and whisk in lime juice.
3
Strain pudding through a sieve into a clean bowl, using a large rubber spatula to help force it through. Pour strained pudding into 4 small serving cups or ramekins, refrigerate until cold, then cover with plastic wrap until ready to serve.
4
Serve pudding cups topped with graham cracker crumble and whipped cream.

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Lime Pudding Cups with Graham Cracker Crumble

Ingredients

directions