Individual Key Lime Souffles with Fresh Mint
Light, citrus-forward souffles with tart key lime juice and zest, stabilized with a silky custard base and fluffy whipped egg whites. Dusted with powdered sugar and garnished with candied kumquats and mint leaves. Bakes to a delicate rise in about 15-20 minutes for an elegant, individual dessert.
Ingredients
- 1 teaspoon butter
- 1 tablespoon granulated sugar, for dusting
- 2 large eggs, separated
- 3 tablespoon granulated sugar, divided
- ½ tablespoon all-purpose flourcornstarchsamegluten-free
thickening agent alternative
- 1 ½ tablespoon fresh lime juice
- ½ tablespoon lime zest
- ¼ cup whole milk
- cream of tartar, pinch
- 1 tablespoon powdered sugar
- 2 kumquats(optional)candied citrus peelsame
garnish alternative if kumquats unavailable
- 4 small mint leaves(optional)
Instructions
- 1
Preheat oven to 350 degrees
- 2
Butter four 6-ounce souffle dishes and dust with granulated sugar
- 3
Whisk egg yolks, flour, lime juice, lime zest, milk, and 1 tablespoon granulated sugar together in a small saucepan
- 4
Whisk the mixture on medium-low heat until thickened, about 3-4 minutes
- 5
Strain the mixture through a sieve and refrigerate until cool
- 6
Beat egg whites and cream of tartar until foamy
- 7
Gradually add the remaining 2 tablespoons sugar and beat until stiff peaks form
- 8
Stir one-quarter of the whites into the yolk mixture
- 9
Gently fold in the remaining whites with a rubber spatula, being careful not to deflate
- 10
Fill each souffle dish to the top and level the surface
- 11
Wipe any excess batter from the rims
- 12
Bake until souffles rise and are golden and set, about 15-20 minutes
- 13
Dust with powdered sugar, garnish with kumquats and mint if desired, and serve immediately
Tips
Ensure egg whites are completely free of yolk for maximum volume when whipping
Do not open the oven door during baking to avoid deflating the souffles
Serve immediately after removing from the oven as souffles fall quickly
Good to Know
Souffles do not store well; serve immediately
Prepare custard base and refrigerate up to 4 hours ahead. Whip whites and assemble just before baking
Serve immediately from the oven while still risen. Dust with powdered sugar and garnish with kumquats and mint at plating
Common Mistakes
Do not skip cooling the custard base to avoid cooking egg whites prematurely
Do not overbeat egg whites or they will become grainy and will not fold smoothly
Do not open oven door during baking to avoid deflating the souffles
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
garnish alternative if kumquats unavailable