Baked Lemon Souffle With Rum Sauce
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Tablespoon (Rind Of 1 Lemon)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Egg yolks||2 , beaten|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
Preheat oven to 375° F.
Generously butter and lightly sugar a 6-cup souffle dish; set aside.
In saucepan, melt butter; blend in flour.
Gradually add milk.
Cook, stirring constantly, until mixture comes to boil and thickens.
Add sugar, stir, and remove from burner.
Beat yolks until thick and lemon-colored.
Add to flour mixture with lemon rind and juice.
Place mixture in bowl.
Set in freezer to chill.
Meanwhile, beat egg whites until stiff but not dry.
Add a small amount of egg whites to custard mixture; mix well.
Gently fold egg whites into custard mixture.
Pour into prepared souffle dish.
Bake 30 minutes or until browned on top.
While souffle is baking, prepare sauce.
In saucepan, combine egg yolks and sugar; gradually add milk.
Cook, stirring constantly, until mixture thickens slightly and coats metal spoon.
Remove from heat; add rum.
Chill in freezer.
About 5 minutes before souffle is done, fold chilled custard sauce into whipped cream.