Citrus-Sage Custard Souffle Recipe

Serves 8

4 ea large eggs – separated
1 cup granulated sugar – divided
3 tbsp unsalted butter – room temp
1/3 cup AP flour
1 tbsp fresh sage – finely chopped
3 tbsp fresh lemon juice
½ tsp lime zest
2 tbsp fresh lime juice
Pinch of salt
1 ½ cups milk
8 ea lemon slices – thin
8 - 6oz ramekins

Preheat oven to 350

1. In mixing bowl attachment, beat the egg whites on high speed until foamy. Gradually add the ½ cup of sugar, beating until stiff peaks form. Remove to another bowl and set aside. Clean the mixing bowl.

2. In the same mixing bowl, beat the butter and remaining sugar on medium speed until well blended. Beat in the flour, sage, lemon juice, lime zest and juice, and salt until combined. Gently fold in the egg white mixture in three batches. Spray the ramekins with non-stick spray.

3. Spoon the batter equally into the ramekins and place a lemon slice on top of each. Place in a baking pan and add hot water to pan around the ramekins, so to be about an inch up the sides of the ramekins. Bake until set, about 45 minutes. Serve hot or at room temperature. Garnish with fresh honey.