Lemon Pudding Souffles

Name: Lemon Pudding Souffles
Ingredients: 1 egg,; 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 peel; Coarse sugar, edible pansies and fresh mint leaves, optional

9 ingredients

4 steps

Ingredients

1 egg,
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 peel
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 peel.
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 two 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.