Yield: 1 servings
|\N \N||Scant 2/3 cup milk|
|\N \N||Zest of 1 lime|
|2 eaches||Ounces sugar|
|4 eaches||Egg yolks|
|1 each||Ounce cornstarch|
|\N \N||Scant 2/3 cup lime juice|
|6 larges||Or 8 small egg whites|
|3 eaches||Ounces superfine sugar|
|4 eaches||Thin slices lime|
SOURCE: THE NATIONAL CULINAR
Method: Bring milk and zest to boil. Whisk 2 ounces sugar, 2 yolks, cornstarch and juice. Pour boiling milk over yolk mixture, whisking constantly. Return to heat. Return to boil, whisking constantly.
Remove from heat and cool. Whisk remaining 2 yolks into custard.
Whisk whites till stiff but not dry; blend in 3 ounces superfine sugar. Fold whites mixture into custard. Grease 4 ramekins; coat with sugar. Pour in souffle; bake at 400' for 12 minutes. Arrange lime slice on each, cover with waxed paper and bake 3 minutes longer.
Serve at once with warm lime-flavored creme a L'Anglaise.
Submitted By SHERREE JOHANSSON On 10-15-94