Lemon Pudding Souffles
Total TimePrep: 20 min. Bake: 25 min.
- 1 large egg, separated
- 1/3 cup sugar
- 1/3 cup 2% milk
- 1 tablespoon butter, melted
- 1 tablespoon all-purpose flour
- Dash salt
- 2 tablespoons lemon juice
- 1/2 teaspoon grated lemon zest
- Coarse sugar, edible pansies and fresh mint leaves, optional
- In a small bowl, beat egg yolk until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the milk, butter, flour and salt. Stir in lemon juice and zest.
- In a small bowl, beat egg white until stiff peaks form. 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.
- Divide between two ungreased 6-oz. ramekins or custard cups. Place in an 8-in. square baking dish; add 1 in. of hot water to dish.
- Bake at 350° for 25-30 minutes or until tops are golden brown. If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.
Editor's NoteVerify that flowers are edible and have not been treated with chemicals.
Dec 5, 2012
I've made this several times. I don't use the edible flowers. But I love the souffles. And they are very easy to make.
Oct 25, 2011
I've made these Lemon Pudding Souffles several times, and we love them. Elegant, delicious, and super easy!! Give this a try, you won't be sorry!!