Lemon Pudding Souffles

1. 1

   In a small mixing bowl, beat egg yolk until slightly thickened.

2. 2

   Gradually add sugar, beating until thick and lemon-colored.

3. 3

   Beat in the milk, butter, flour and salt.

4. 4

   Ltir in lemon juice and peel.

5. 5

   In a small mixing bowl, beat egg white until stiff peaks form.

6. 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. 7

   Divide between two ungreased 6 ounce ramekins or custard cups.

8. 8

   Place in an 8 inch square baking dish; add i inch of hot water to dish.

9. 9

   Bake at 350 F for 25-30 minutes or until tops are golden brown.

10. 10

    If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.

No additional tips available.