Lemon Pudding Souffles

I've never made a souffle before. In fact, I had to double-check how to spell it because I'm not very familiar with souffles at all. We wanted a dessert one night, and I've been trying not to make massive amounts of food and then eat most of it myself over the following days. Sometimes a day. So instead of making 5 dozen cookies or an entire cake, I thought this would be a nice light dessert, and it was. I also got to use the custard cups that we generally use for ice cream bowls. This recipe is from Taste of Home, February and March 2008.

Ingredients

• 1 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 peel
• Coarse sugar, edible pansies and fresh mint leaves, optional

Directions

• 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.
• 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.
• 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.
• 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. Yield: 2 servings.

Editor's Note: Verify that flowers are edible and have not been treated with chemicals.

I liked these. Apparently, so did Brian, because he was disappointed when he went back for seconds, and there weren't any. Except for having a lot of sugar, they aren't too unhealthy either. We ate them right away, and the pudding was pretty watery, but still good. The only other grievance I have is that it made a lot of dishes for two little souffles. Oh, and I opted not to include pansies and mint as a garnish, edible or not.