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Categories:Viewed: 20 - Published at: 3 years ago
Ingredients
- 3 tablespoons butter, melted
- 3 tablespoons sugar
- 12 tablespoon all-purpose flour
- 12 tablespoon cornstarch
- 12 cup heavy cream, warmed
- 2 eggs, separated (the yolk is for this section)
- 1 lime (see note for important instructions)
- 1 teaspoon vanilla extract
- 1 12 tablespoons sugar
- 1 dash kosher salt
- 4 tablespoons coconut, toasted
Method
- LIME PREP: Cut the lime not exactly in half, but about 1/3 of the bottom part off.
- cut the smaller section in quarters and reserve, wrapping in plastic wrap.
- To the 2/3 section, zest 1/2 teaspoon of zest, then using a fork, push the tines up into the meat and squeeze and twist the lime over a small glass to get the juice out.
- Discard and just reserve the juice.
- YOLK MIXTURE: In a small saucepan over medium high heat, melt the butter.
- Add the sugar, flour, and cornstarch, stirring to incorporate.
- Slowly whisk the warm heavy cream into the mixture.
- Bring to a boil, and reduce to low heat, stirring constantly, simmer until thick enough to coat the back of a spoon.
- Mix egg yolks into a medium sized bowl until light and fluffy.
- When the heavy cream mixture is ready, slowly whisk it into the egg yolks a little at a time to temper them.
- Cover and allow to cool to room temperature.
- Stir in lime zest, lime juice, and vanilla into the yolk mixture and set aside.
- WHITES MIXTURE: In a separate bowl, beat the egg whites, sugar.
- and salt at high speed with an electric mixer until soft peaks form.
- Gently fold the whipped whites into the cooled egg yolk mixture.
- Preheat oven to 375F Spray the insides of the ramekins with spray butter.
- Divide the souffle batter among the ramekins.
- Bake until puffed and lightly browned, about 30-35 minutes.
- Top with toasted coconut and garnish each with the wedges of lime.
- Serve warm or chilled.
