1 large egg
1 white
1/3 cup all-purpose flour (60 g)
2 cups skim milk (480 ml)
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest
1 large egg
1 white
1/3 cup all-purpose flour (60 g)
2 cups skim milk (480 ml)
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest
Preheat the oven to 350°F (medium)
In a large bowl, beat the egg, white, and flour with an electric mixer (chicote), until well mixed
Add the milk gradually, beating always, until smooth
Add the vanilla extract and lemon zest
Distribute the mixture among five small soufflé dishes with a capacity of 1/2 cup each (120 ml)
Place the soufflés in a preheated oven bath (do not put them directly in the oven, place hot water in a baking dish to reach 2/3 of its height and place the soufflés on top of it)
Bake until the puddings are firm (about 40 minutes)
Remove from the oven and let cool
Refrigerate for at least 1 hour
Serve immediately in the small soufflé dishes
99 calories per serving
