This recipe may seem complicated but it is actually quite easy to make. It is first cooked on the stove top then allowed to finish and brown in the oven. This is only the second time I’ve made it. The first time I made it in New York I used lemons. It has an intense citrus flavor which lessens somewhat as the soufflé cools. I served this version with caramelized bananas. I used the stubby fat Thai banana called kluay nam wa (กล้วยนำ้หว้า) which has an intense sweetness. If the bananas you use are as sweet, reduce the amount of sugar used to caramelize them by half.
Lime Skillet Soufflé (adapted from America’s Test Kitchen)
prep time: 30 minutes
cook time: 12 minutes
5 large eggs, separated
1/4 teaspoon cream of tartar
2/3 cup white granulated sugar, divided
1/8 teaspoon salt
1/3 cup fresh squeezed lime juice plus 1 teaspoon lime zest (about 4 small limes)
2 tablespoons all purpose flour
1 tablespoon unsalted butter
Confectioner’s sugar, for dusting
10 inch aluminum skillet (do not use nonstick)
Cook’s note: Wipe out the bowl and beaters with vinegar before whipping the egg whites. I used an8 inch skillet so I reduced the heat to 325˚F or 150˚C.
First, adjust the oven rack to the middle position and heat the oven to 375˚F (for 10 inch skillet). In a large bowl, whip the egg whites and cream of tartar together with an electric mixer on medium low speed until foamy, about 1 minute. Increase the mixer speed to medium high and whip the white to soft, billowy mounds, about 1 minute. Gradually whip in 1/3 cup of the sugar and salt and continue to whip the whites until they are glossy and form stiff peaks, 2-6 minutes. If using a stand mixer, gently transfer the whites to a clean bowl and set aside.
Cook’s Note: No need to wash the whisk attachments for the next step if using a hand-held mixer.
In another large bowl, whip the egg yolks and the remaining 1/3 cup sugar together on medium high speed until pale and thick, about 1 minute. When you raise the beaters, the egg yolks form a ribbon. Whip in the lemon juice, lemon zest, and flour until incorporated, about 30 seconds.
Using a wire whisk, fold one-quarter of the whipped egg whites into the egg yolk mixture until almost no white streaks remain. Gently fold in the remaining egg whites until just incorporated.
Cook on the stovetop. Melt the butter in a 10-inch skillet over medium low heat. Swirl the pan to coal evenly with the melted butter, then gently scrape the soufflé batter into the skillet and cook until the edges begin to set and bubble slightly, about 2 minutes.
Cook’s Note: I used an 8 inch skillet and had left over batter. I mounded as much of the batter as the skillet could hold. Next time, I will bake the leftover batter in buttered ramekins
Bake and serve immediately. Transfer the skillet to the oven and bake the soufflé until puffed, the center jiggles slightly when shaken, and the surface is golden, 7-11 minutes. Using a potholder (the skillet handle will be hot) remove the skillet from the oven. Dust the soufflé with the confectioners’ sugar and serve immediately.
Per serving: Cal 180; Fat 6g; Sat fat 2.5g; Chol 180mg; Carb 28g; Protein 6g; Fiber 0g; Sodium 105mg
Serve with caramelized bananas. To caramelize, melt two tablespoons butter in a skillet. Add four slices of medium bananas and 1-2 tablespoons brown sugar. Brown 1-2 minutes or until thick and syrupy. If too sweet, squeeze lemon or lime juice on the bananas. Serve bananas with or without syrup.