Lemon Pudding Souffles

Bonnie G #2's Note:

Found this in Taste of Home Magazine and it sounds wonderful. Tangy lemon flavor with creamy souffles, recommends dressing up each serving with lemon peel or other garnish. What a wonderful taste of lemon (I put in a little extra as I like it tart) and the cake soufle mixed with the lemony pudding. YUM!

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 2

• 1 egg, separated
• 1/3 cup sugar
• 1/3 cup milk
• 1 tablespoon butter, melted
• 1 tablespoon all-purpose flour
• 1 dash salt
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon peel, grated

Directions:

1. In a small mixing bowl, beat egg yolk until slightly thickened.
2. Gradually add sugar, beating until thick and lemon-colored.
3. Beat in the milk, butter, flour and salt.
4. Ltir in lemon juice and peel.
5. In a small mixing bowl, beat egg white until stiff peaks form.
6. 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.
7. Divide between two ungreased 6 ounce ramekins or custard cups.
8. Place in an 8 inch square baking dish; add i inch of hot water to dish.
9. Bake at 350 F for 25-30 minutes or until tops are golden brown.
10. If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.