- 125 ml full-cream milk
- 4 free-range egg yolks
- 1 T cake flour
- 1 lemon, juiced and zested
- 1 lime, zested
- 50 g caster sugar, plus extra for dusting
- 1 T butter, plus extra for greasing
- 5 free-range egg whites
Preheat the oven to 190°C.
Paint the inside of 6 ramekins with soft, slightly warmed butter using a pastry brush, working from the bases in upward strokes. Sprinkle 1 T caster into each ramekin, turning it so the sugar coats the inside evenly. Shake out any excess sugar. Chill the ramekins for 15 minutes.
Heat the milk in a saucepan over a medium heat until just below boiling point.
In a large mixing bowl, mix the egg yolks, flour, lemon and lime zest and 2 T sugar.
Once the milk is warm, slowly pour it into the egg yolk mixture while whisking, then pour the liquid back into the saucepan and return to the heat, stirring continually until the mixture becomes thick and velvety.
Remove from the heat, add the butter and lemon juice and stir until the butter has melted. Set aside. 7
In a mixer, beat the egg whites until frothy, then gradually add the remaining caster sugar until fully incorporated. Whisk until glossy, firm peaks form.
Scoop out ¼ of the egg whites and mix into the custard. Carefully fold in the remaining egg-white mixture using a metal spoon.
Half-fill each ramekin with the soufflé mixture and then, using the tip of a small palette knife, push the mixture up the sides of the ramekin from the centre outwards at a 45-degree angle, creating a V-shape with the mixture. Fill each ramekin to the top and level off the mixture. Run your thumb along the rim of each ramekin to create a small indent along the edge.
Place on a tray and bake for 8 to 10 minutes, or until risen and light brown. Dust with icing sugar.
Read more about TASTE's Food Editor Abigail Donnelly and the exclusive dinner she cooked for André Naudé the article, The Highest Bidder.
Make Abi's delectable lemon-and-lime soufflés using this video.