Lime Soufflé: Tobago

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • oz. unsalted butter
  • 3 tablespoons plain flour
  • 6 tabl


Heat the butter in a saucepan, add the flour and cook, stirring with a wooden spoon, for 1 or 2 minutes without letting the mixture take on any colour. Add the milk, and sugar, and cook, stirring, for 3 or 4 minutes longer. Stir in the lime juice and rind, and mix well. Allow to cool for a few minutes then beat in the egg yolks, one by one. Beat the egg whites with the salt until they stand in