Lime souffle

Yield: 1 servings

Measure 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

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

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