Food Network: Lime Souffle

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Lime Souffle
Recipe courtesy Robert Pickens and Paula Deen

Ingredients
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

Instructions
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.