SHF: Sweet souffles for a sweet Tartelette (And no I'm not bribing her)

Let me restart this post by saying I swear, swear, swear that the deadline for this was the 30th, not the 25th! I was so pleased, thinking I had a days grace to post this, since I made it a few days ago but did not want to squeeze it in with TWD and with the DB.

I was very excited when I read that Tartelette was hosting SHF and had chosen the theme of citrus. I love blog events and have taken part in SHF a couple of times now, but I tend to loose track of it, and with so many wonderful events happening everywhere, it is hard to participate in even 1/4 of the events that I would like to.

Oh for those of you who don't know, this is SHF #43, started by Jennifer of The Domestic Goddess. I'm sure the list of blogs wanting to host this event is long. Very long.

Tartelette announced citrus, and I just happend to be reading the May (so last months) Canadian Living Magazine's section on citrus desserts. The pages were already dog-eared, and my mind was twirling with plans to make several of these desserts, only needing an excuse. What a happy coincidence, isn't it? Just when I needed a reason, Tartelette gave me one!

So for her, I made Individual Lime Souffles. The fact that souffles had been on my "to make this year" list was another happy coincidence. Same with the big basket load of limes sitting on my kitchen table.

Souffles do not keep their puff for very long, so I had to make these right before I planned to eat them. Which meant after dinner. When the light was awful. Hence the terrible picture. Which in no way reflects how these came out, or how they tasted.

They tasted amazing. Light and fluffy, even the next morning, cold and floppy. A bright zing of the lime juice and lime zest, oh so good.

I no longer fear the souffle, and will not hesitate to make other variations, including savories, which I've wanted to before but have always been too intimidated to try.

Individual Lime Souffles
May Canadian Living Magazine

Servings: 6

2/3 cup (150 mL) granulated sugar
2 tbsp (25 mL) butter
2 tbsp (25 mL) all-purpose flour
1/2 cup (125 mL) milk
1 tbsp (15 mL) grated lime rind
4 eggs, separated
3 tbsp (45 mL) lime juice
1/4 tsp (1 mL) cream of tartar

Garnish:
1 tsp (5 mL) icing sugar

Grease six 3/4-cup (175 mL) ramekins or custard cups. Sprinkle 2 tbsp (25 mL) of the sugar evenly over ramekins. Place on baking sheet; set aside.

In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Whisk in milk until smooth; cook, whisking, until thickened, about 2 minutes. Remove from heat.
Whisk in half of the remaining sugar and the lime rind. Whisk in egg yolks, 1 at a time. Return to heat and cook, whisking, until thickened, about 2 minutes. Remove from heat. Whisk in lime juice. Transfer to large bowl.

In separate bowl, beat egg whites with cream of tartar until soft peaks form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Fold one-quarter into yolk mixture; gently fold in remaining egg whites.

Divide among prepared ramekins. Bake in centre of 375°F (190°C) oven for about 15 minutes or until puffed and almost firm to the touch.

Garnish: Dust with icing sugar. Serve immediately.