Lime souffle
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Scant 2/3 cup milk | ||
| Zest of 1 lime | ||
| 2 | eaches | Ounces sugar |
| 4 | eaches | Egg yolks |
| 1 | each | Ounce cornstarch |
| Scant 2/3 cup lime juice | ||
| 6 | larges | Or 8 small egg whites |
| 3 | eaches | Ounces superfine sugar |
| 4 | eaches | Thin slices lime |
Directions
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