Prep 1 hr 30 mins
Cook 25 mins
Got this recipe from the June, 2009 issue of Shojo Beat magazine. Make sure to read ALL THE WAY THROUGH before starting.
- 3⁄4 cup fresh blueberries
- 1 tablespoon sugar
- 1 cup sugar, divided
- 1 teaspoon sugar, divided
- 1 tablespoon butter, melted, plus unmelted for greasing
- 2 tablespoons all-purpose flour
- 1 pinch salt
- 3⁄4 cup whole milk
- 6 eggs, yolks separated from whites
- 1⁄2 teaspoon cream of tartar
- 1 lime, zest of
- 2 limes, juice of, strained
- Make blueberry compote and set aside.
- Blueberry Compote: Simmer in saucepan on low until thickens (looking for a pie-filling like consistency), stirring occasionally. Set aside.
- Lime Souffle:.
- Preheat oven to 350°F.
- Grease 2-quart, oven-safe, round casserole dish with straight sides (such as Corningware) with nub of unmelted butter. Sprinkle dish with 1 tsp sugar, shaking so the pan is coated evenly on bottom and sides.
- In a large bowl, using a hand mixer, beat 3/4 cup sugar with melted butter, flour, salt, and milk. Add egg yolks, lime zest, and lime juice. Mix until thoroughly combined. --DO NOT overwork mixture--.
- In another bowl, beat egg whites and cream of tartar with remaining 1/4 cup sugar until stiff peaks form(when you lift the mixer from the whites, the tips stand up). Working in batches, gently fold in beaten egg whites into the egg yolk mixture.
- Pour the mixture into prepared baking dish. Set dish in a 9x12 baking pan filled half an inch deep with very hot water. Bake for about 25 minutes, or until top has risen and is golden brown. (You may have the urge to open the oven door, don't. As this will let the hot air out and possibly result in a fallen souffle.).
- Gently remove from oven. Serve immediately with a spoonful of warmed blueberry compote.