Lime Souffle Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
SOURCE: THE NATIONAL CULINAR
Scant 2/3 cup milk,
Scant 2/3 cup lime juice,
Zest of 1 lime,
6 large: Or 8 small egg whites,
2 each: Ounces sugar,
3 each: Ounces superfine sugar,
4 each: Egg yolks,
4 each: Thin slices lime,
1 each: Ounce cornstarch,
Directions:
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 LAnglaise.
Submitted By SHERREE JOHANSSON On 10-15-94
Source from luhu.jp
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 LAnglaise.
Submitted By SHERREE JOHANSSON On 10-15-94
Source from luhu.jp
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Dessert