Lime Souffle With Blueberry Compote Recipe

Name: Lime Souffle With Blueberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup fresh blueberries; 1 tablespoon sugar; 1 cup sugar, divided; 1 teaspoon sugar, divided; 1 tablespoon butter, melted, plus unmelted for greasing; 2 tablespoons all-purpose flour; 1 pinch salt; ¾ cup whole milk; 6 eggs, yolks separated from whites; ½ teaspoon cream of tartar; 1 lime, zest of; 2 limes, juice of, strained

Servings: persons

¾ cup fresh blueberries
1 tablespoon sugar
1 cup sugar, divided
1 teaspoon sugar, divided
1 tablespoon butter, melted, plus unmelted for greasing
2 tablespoons all-purpose flour
1 pinch salt
¾ cup whole milk
6 eggs, yolks separated from whites
½ teaspoon cream of tartar
1 lime, zest of
2 limes, juice of, strained

1
Make blueberry compote and set aside.
2
Blueberry Compote: Simmer in saucepan on low until thickens (looking for a pie-filling like consistency), stirring occasionally.
3
Set aside.
4
Lime Souffle:.
5
Preheat oven to 350F.
6
Grease 2-quart, oven-safe, round casserole dish with straight sides (such as Corningware) with nub of unmelted butter.
7
Sprinkle dish with 1 tsp sugar, shaking so the pan is coated evenly on bottom and sides.
8
In a large bowl, using a hand mixer, beat 3/4 cup sugar with melted butter, flour, salt, and milk.
9
Add egg yolks, lime zest, and lime juice.
10
Mix until thoroughly combined.
11
--DO NOT overwork mixture--.
12
In another bowl, beat egg whites and cream of tartar with remaining 1/4 cup sugar until stiff peaks form(when you lift the mixer from the whites, the tips stand up).
13
Working in batches, gently fold in beaten egg whites into the egg yolk mixture.
14
Pour the mixture into prepared baking dish.
15
Set dish in a 9x12 baking pan filled half an inch deep with very hot water.
16
Bake for about 25 minutes, or until top has risen and is golden brown.
17
(You may have the urge to open the oven door, don't.
18
As this will let the hot air out and possibly result in a fallen souffle.
19
).
20
Gently remove from oven.
21
Serve immediately with a spoonful of warmed blueberry compote.
22
---Enjoy!---.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¾ cup fresh blueberries, 1 tablespoon sugar, 1 cup sugar, divided, 1 teaspoon sugar, divided, and more.

Yes, Lime Souffle With Blueberry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lime Souffle With Blueberry Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions