Name: Lemon Pudding Souffles
Prep time: 20 min
Cook time: 20 min
Yield: 2
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Pudding Souffles

1. 1 large egg, separated -

2. 1/3 cup sugar -

3. 1/3 cup 2% milk -

4. 1 tablespoon butter, melted -

5. 1 tablespoon all-purpose flour -

6. Dash salt -

7. 2 tablespoons lemon juice -

8. 1/2 teaspoon grated lemon zest -

9. Coarse sugar, edible pansies and fresh mint leaves, optional -

How to cook deliciously - Lemon Pudding Souffles

1. Stage

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. Stage

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. Stage

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. Stage

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.