Lime Souffle

  • Pin It
  • print
Recipe Courtesy of


Servings: 4 serving (if using coconuts) 6 servings (if using ramekins)
Prep Time: 1 hour 30 min
Cook Time: 20 min
Difficulty: Hard

Ingredients Add to grocery list

2 to 3 tablespoons softened butter
Sugar, for sprinkling ramekins
7 tablespoons melted butter
1/3 cup sugar plus 2 tablespoons
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 cup warm milk
4 eggs, separated, plus 2 egg whites
1 tablespoon grated lime zest
1 tablespoon lime juice
Kosher salt
Toasted coconut, for garnish
Confectioners’ sugar, for garnish
Lime slices, for garnish

Special equipment: 4 coconuts or 6 (1-cup) ramekins


 

image

 

Directions

For an impressive presentation, use coconut halves instead of ramekins for this recipe. To prep the coconuts, first drain the milk by using a corkscrew. Once drained, bake the coconuts in a 400 degree F oven for 10 to 15 minutes. Use a hammer to crack open coconuts to create halves. Create 4 foil rings and place them under the coconut shells for support.

Preheat oven to 375 degrees F.

Rub the inside of the ramekins or coconut shells with softened butter. Sprinkle granulated sugar into the molds, and twist so the sugar crystals coat the inside of the ramekins or coconut shells. Shake out any excess sugar.

In a saucepan, combine the melted butter, 1/3 cup sugar, the flour and cornstarch. Slowly whisk the warm milk into the mixture. Bring to a boil, and reduce to low heat, stirring constantly, simmer until thick enough to coat the back of a wooden spoon. Slowly whisk the thickened mixture into the egg yolks a little at a time to temper them. Cover and allow to cool to room temperature. Stir in lime zest and juice.

In a large bowl, beat the 6 egg whites, remaining 2 tablespoons sugar and a pinch of salt at high speed with an electric mixer until soft peaks form. Gently fold the whipped whites into the cooled egg mixture.

Divide the souffle batter among the ramekins or coconut shells. If using the coconut shells, use your finger to clear the inside of the coconut rims, giving space for the souffle to rise. Bake until puffed and lightly browned, about 35 to 40 minutes.

Top with toasted coconut, sprinkle with confectioners’ sugar and garnish each a slice of lime. Serve immediately.

Show: Paula's Home Cooking Episode: Caribbean Cooking
          Watch Paula on Food Network


You May Also Like These Recipes:

You May Also Like These Articles:

Leave a Comment

Reader Comments:

My Recipe Box |

Paula's Upcoming Schedule

  • September 12: Deen Family Book Signing

    Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
    The event is free; 350 wristbands to be distributed starting at 9 am.

  • September 16: Paula Deen Live! Birmingham, AL

    Come see Paula’s live show at the Alabama Theatre in Birmingham, AL and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
    Tickets available from Ticketmaster here!
    Sponsored by Springer Mountain Farms.

  • September 18: Paula Deen Live! Jacksonville, FL

    Come see Paula’s live show at the Times Union Center for Performing Arts in Jacksonville, FL and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
    Tickets available from Ticketmaster here!
    Sponsored by Springer Mountain Farms.

  • View Paula's Full Schedule