Individual Lime Souffle
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 192 |
| pro | 5 g |
| total fat | 8 g |
| sat. fat | 4 g |
| carb | 27 g |
| fibre | 0 |
| chol | 136 mg |
| sodium | 76 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 4 |
| vit A | 9 |
| vit C | 5 |
| folate | 10 |
These warm, light-as-a-feather souffle hold their shape for a good five minutes before starting to deflate.
Ingredients
- 2/3 cup granulated sugar
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup milk
- 1 tbsp grated lime rind
- 4 eggs, separated
- 3 tbsp lime juice
- 1/4 tsp cream of tartar
- Garnish:
- 1 tsp icing sugar
Preparation
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.
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.
Source : Canadian Living Magazine: May 2008
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