Lemon Pudding Souffles

Directions

1. 1
   In a small mixing bowl, beat egg yolk until slightly thickened.
2. 2
   Gradually add sugar, beating until thick and lemon-colored.
3. 3
   Beat in the milk, butter, flour and salt.
4. 4
   Ltir in lemon juice and peel.
5. 5
   In a small mixing bowl, beat egg white until stiff peaks form.
6. 6
   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.
7. 7
   Divide between two ungreased 6 ounce ramekins or custard cups.
8. 8
   Place in an 8 inch square baking dish; add i inch of hot water to dish.
9. 9
   Bake at 350 F for 25-30 minutes or until tops are golden brown.
10. 10
    If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.