Lemon Pudding Souffles - cooking recipe

Ingredients

1 egg, separated
1/3 cup sugar
1/3 cup milk
1 tablespoon butter, melted
1 tablespoon all-purpose flour
1 dash salt
2 tablespoons lemon juice
1/2 teaspoon lemon peel, grated

Preparation

In a small mixing bowl, beat egg yolk until slightly thickened.
Gradually add sugar, beating until thick and lemon-colored.
Beat in the milk, butter, flour and salt.
Ltir in lemon juice and peel.
In a small mixing bowl, beat egg white until stiff peaks form.
With a spatula, stir a fourth of the egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined.
Divide between two ungreased 6 ounce ramekins or custard cups.
Place in an 8 inch square baking dish; add i inch of hot water to dish.
Bake at 350 F for 25-30 minutes or until tops are golden brown.
If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.