Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------SOURCE: THE NATIONAL CULINAR---------------------
Scant 2/3 cup milk Scant 2/3 cup lime juice
Zest of 1 lime 6 lg Or 8 small egg whites
2 ea Ounces sugar 3 ea Ounces superfine sugar
4 ea Egg yolks 4 ea Thin slices lime
1 ea Ounce cornstarch

Method: Bring milk and zest to boil. Whisk 2 ounces sugar, 2 yolks,
cornstarch and juice. Pour boiling milk over yolk mixture, whisking
constantly. Return to heat. Return to boil, whisking constantly.
Remove from heat and cool. Whisk remaining 2 yolks into custard.
Whisk whites till stiff but not dry; blend in 3 ounces superfine
sugar. Fold whites mixture into custard. Grease 4 ramekins; coat
with sugar. Pour in souffle; bake at 400' for 12 minutes. Arrange
lime slice on each, cover with waxed paper and bake 3 minutes longer.
Serve at once with warm lime-flavored creme a L'Anglaise.

Submitted By SHERREE JOHANSSON On 10-15-94

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