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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Tangy lemon flavor with creamy souffles, recommends dressing up each serving with lemon peel or other garnish. What a wonderful taste of lemon (I put in a little extra as I like it tart) and the cake soufle mixed with the lemony pudding. YUM. Ingredients:
1 egg, separated |
1/3 cup sugar |
1/3 cup milk |
1 tablespoon butter, melted |
1 tablespoon all-purpose flour |
1 dash salt |
2 tablespoons lemon juice |
1/2 teaspoon lemon peel, grated |
Directions:
1. In a small mixing bowl, beat egg yolk until slightly thickened.
2. Gradually add sugar, beating until thick and lemon-colored.
3. Beat in the milk, butter, flour and salt.
4. Ltir in lemon juice and peel.
5. In a small mixing bowl, beat egg white until stiff peaks form.
6. With a spatula, stir a fourth of the egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined.
7. Divide between two ungreased 6 ounce ramekins or custard cups.
8. Place in an 8 inch square baking dish; add i inch of hot water to dish.
9. Bake at 350 F for 25-30 minutes or until tops are golden brown.
10. If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.
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