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Lemon Pudding Souffles

Total Time

Prep: 20 min. Bake: 25 min.

Makes

2 servings

With their tangy lemon flavor and creamy texture, these pretty little souffles make the perfect finish to a special meal. Dress up each serving with lemon peel or other garnish.

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. Divide between 2 ungreased 6-oz. ramekins or custard cups. Place in an 8-in. square baking dish; add 1 in. of hot water to dish.
  4. 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.
Edible Flowers
Verify that flowers are edible and have not been treated with chemicals.

Nutrition Facts

1 serving: 255 calories, 9g fat (5g saturated fat), 112mg cholesterol, 175mg sodium, 40g carbohydrate (36g sugars, 0 fiber), 5g protein.

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