Rangpur Lime Soufflés

1. 1

   Preheat oven to 375u00b0. Butter 6 ramekins, 1 1/4- to 1 1/2-cup size. Set in a rimmed baking pan.

2. 2

   Melt butter in a medium saucepan over medium-high heat. Whisk in flour, then half-and-half and 1/3 cup sugar. Cook, whisking, until mixture boils; boil 30 seconds more. Remove from heat and whisk in zest and juice until smooth. Whisk in egg yolks.

3. 3

   In a large bowl of a mixer, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until whites hold straight peaks when beaters are lifted.

4. 4

   Fold 1/4 of whites into yolk mixture, then fold all of yolk mixture into rest of whites. Spoon into ramekins (they'll be nearly full).

5. 5

   Bake until souffles no longer jiggle when gently shaken, 15 to 18 minutes. Serve immediately.

6. 6

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.