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Recipe by: zoÎl
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See below ingredients and instructions 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
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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