These warm, light-as-a-feather souffle hold their shape for a good five minutes before starting to deflate.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2008
MethodGrease 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 facts Per serving: about
- Sodium 76 mg
- Protein 5 g
- Calories 192.0
- Total fat 8 g
- Cholesterol 136 mg
- Saturated fat 4 g
- Total carbohydrate 27 g
- Iron 4.0
- Folate 10.0
- Calcium 4.0
- Vitamin A 9.0
- Vitamin C 5.0