Mixed Citrus Souffles
SERVES 4
PREP 25 minutes
COOK 20 minutes
COST $2.10 a serve
Ingredients:
- 10g butter, melted, plus 40g extra, softened
- ¼ cup caster sugar
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated lime zest
- 2 tablespoons plain flour
- 1 tablespoon freshly squeezed orange juice
- 1 cup milk
- 2 eggs, separated
- 2 egg whites, extra
- Icing sugar, to dust
Directions:
- Preheat oven to 200ºC/180ºC fan-forced. Brush 4 x ¾-cup straight-sided ovenproof dishes with melted butter. Place on an oven tray.
- Whisk extra butter, caster sugar and zests in a heatproof bowl until pale and creamy. Stir in flour and juice. Heat milk in a saucepan over moderate heat until it begins to simmer. Whisk milk into citrus mixture. Place in a clean saucepan; cook and stir over moderate heat for 4 minutes or until thickened. Cool for 5 minutes. Whisk in egg yolks.
- Using an electric mixer, beat egg whites and extra egg whites in a large, dry, clean bowl until soft peaks form. Stir a large spoonful of egg white into citrus custard; fold in remaining egg white until just combined. Spoon into prepared dishes; lightly level surface.
- Bake for 12 minutes or until well risen. Dust with icing sugar. Serve at once.
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