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