Individual Lime Souffles

1. 1

   Grease 6 3/4 cup ramekins or custard cups.

2. 2

   Sprinkle 2 tablespoons of the sugar evenly over ramekins.

3. 3

   Place on baking sheet; set aside.

4. 4

   In saucepan, melt butter over medium heat.

5. 5

   Whisk in flour and cook, whisking, for 1 minute.

6. 6

   Whisk in milk until smooth; cook, whisking, until thickened, about 2 minutes.

7. 7

   Remove from heat.

8. 8

   Whisk in half of the remaining sugar and the lime rind.

9. 9

   Whisk in egg yolks, 1 at a time.

10. 10

    Return to heat and cook, whisking, until thickened, about 2 minutes.

11. 11

    Remove from heat.

12. 12

    Whisk in lime juice.

13. 13

    Transfer to large bowl.

14. 14

    In separate bowl, beat egg whites with cream of tartar until soft peaks form.

15. 15

    Fold one-quarter into yolk mixture; gently fold in remaining whites.

16. 16

    Divide among prepared ramekins.

17. 17

    Bake in center of 375F oven for about 15 minutes or until puffed and almost firm to the touch.

18. 18

    GARNISH: Dust with icing sugar.

19. 19

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.