LEMON PUDDING SOUFFLE

LEMON PUDDING SOUFFLE image

Yield 6 servings

Number Of Ingredients 9

5 tablespoons unsalted butter, at room temperature
½ cup sugar
2 large egg yolks
1 tablespoon flour
1 ¼ teaspoons lemon zest
½ cup fresh lemon juice
1 cup evaporated milk
2 large egg whites
additional sugar

Steps:

Combine butter, sugar, egg yolks, flour and lemon zest in food processor. Process until smooth. With machine running, add lemon juice, then evaporated milk and process until well-blended. Transfer custard to medium bowl and let stand one hour. Mixture will thicken slightly. Preheat oven to 350 degrees. Place 6 ¾ cup ramekins in large roasting pan. Beat egg whites in medium bowl until stiff but not dry. Using rubber spatula, gently fold egg whites into lemon mixture in 2 additions. Divide mixture evenly among ramekins. Add enough boiling water to roasting pan to come halfway up sides of ramekins. Bake puddings until slightly puffed, rounded and golden on top, about 40 minutes. Remove from oven. Sprinkle with sugar. Let stand in water for about 5 minutes. Remove from water. Hold at room temperature until ready to serve.