Lemon Pudding Souffles

A wonderful friend gave me ramekins for a gift, so of course I had to use them.  All I could think about making is a souffle, in which it is something I have never made before.  That didn't stop me, so I looked on-line and in magazines.  I found the perfect recipe, so I tried making them.  They turned out great, and my family loves them.  I double the recipe to serve 4 or 5 people.  You should try them for yourself.  They are a great treat and not a heavy dessert. 

Lemon Pudding Souffles

1 egg, separated

1/3 c. sugar

1/3 c. milk

1 T. butter, melted

1 T. all-purpose flour

Dash salt

2 T. lemon juice

½ tsp. grated lemon peel

Coarse sugar, edible pansies and fresh mint leaves, optional

Yield: 2 servings

Prep: 20 min

Bake: 25 min

Directions:

1.     In a small mixing 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 mixing bowl, beat egg white until stiff peaks form. With a spatula, stir a fourth of 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 min or until tops are golden brown. If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.