Tested till perfect Individual Lime Souffle

Individual Lime Souffle

These warm, light-as-a-feather souffle hold their shape for a good five minutes before starting to deflate.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2008

  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 2/3 cup 2/3cupgranulated sugar
  • 2 tbsp 2tbspbutter
  • 2 tbsp 2tbspall-purpose flour
  • 1/2 cup 1/2cupmilk
  • 1 tbsp 1tbspgrated lime rind
  • 4 4eggeggs, separated
  • 3 tbsp 3tbsplime juice
  • 1/4 tsp 1/4tspcream of tartar


  • 1 tsp 1tspicing sugar
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Grease six 3/4-cup (175 mL) ramekins or custard cups. Sprinkle 2 tbsp (25 mL) of the sugar evenly over ramekins. Place on baking sheet; set aside.

In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Whisk in milk until smooth; cook, whisking, until thickened, about 2 minutes. Remove from heat.

Whisk in half of the remaining sugar and the lime rind. Whisk in egg yolks, 1 at a time. Return to heat and cook, whisking, until thickened, about 2 minutes. Remove from heat. Whisk in lime juice. Transfer to large bowl.

In separate bowl, beat egg whites with cream of tartar until soft peaks form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Fold one-quarter into yolk mixture; gently fold in remaining egg whites.

Divide among prepared ramekins. Bake in centre of 375°F (190°C) oven for about 15 minutes or until puffed and almost firm to the touch.

Garnish: Dust with icing sugar. Serve immediately.

Nutritional Information Per serving: about

cal 192 pro 5g total fat 8g sat. fat 4g
carb 27g fibre 0 chol 136mg sodium 76mg

% RDI:

calcium 4 iron 4 vit A 9 vit C 5
folate 10
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