Souffléed Lemon Custard

Description

• Serves 8

Ingredients

• ½ cup unsalted butter, softened
• 1½ cups granulated sugar
• 6 large eggs, separated
• ¼ teaspoon grated lemon zest
• 1 cup fresh lemon juice
• ⅔ cup all-purpose flour, sifted
• 2 cups milk
• 1 cup heavy cream
• ½ teaspoon salt
• fresh mint leaves or berries, for garnish

Procedures

1. Preheat the oven to 350°F.
2. In a large bowl, with an electric mixer on medium speed, cream the butter and sugar until fluffy.
3. Add the egg yolks, one at a time.
4. Add the lemon zest, lemon juice, and flour, stirring until just barely combined.
5. Stir in the milk and cream until smooth.
6. In a separate large bowl, beat the egg whites, until they hold soft-to-medium peaks, adding the salt halfway through.
7. Fold into the custard mixture.
8. Pour the custard mixture into a 10-inch round cake pan and set into a larger pan filled with 1-inch water.
9. Bake for about 50 minutes, or until the custard is just set.
10. Let cool to room temperature.
11. Serve on a plate or in a glass bowls, garnished with mint leaves or berries.