Caramel Lime Soufflé With Lime Sauce

This souffle is made ahead, at least five hours before serving but preferably the day before, then unmolded and served cold with the lime sauce. It can also he served hot (step 7) with the same sauce.

The souffle mold is first lined with caramel and the souffle is cooked in a double boiler. Souffles cooked in this manner will tend to rise evenly without cracking and hold their height for 15 to 20 minutes after they come out of the oven. But, unless the mold is lined with caramel, as is done in this recipe, a souffle baked in a water bath will be wet and white around the sides. It will not have the golden exterior of a regular souffle that is cooked dry in the oven

The cold caramel lime souffle makes a delicate, light, cold dessert that is delicious with the lime sauce.

Yield. 8-10 servings

CARAMEL
2 c. sugar
1/2 c. water

LIME SAUCE
1/3 c. lime juice
1 Tb. water
Half the caramel recipe from above
2 Tb. Grand Marnier

SOUFFLE MIXTURE
5 egg yolks
1/4 c. sugar
2 Tb. cornstarch
1 tsp. vanilla
Grated peel of 1 lime (1 1/2 tsp.)
1 1/4 c. milk
6 egg whites


1. To make the caramel: Combine the 2 c. sugar and 1/2 c. water in a saucepan and stir gently, just enough to moisten the sugar. Bring to a boil and cook over high heat without stirring or shaking the pan, until the mixture turns a golden caramel color, approximately 10 to 12 minutes. Pour about half the caramel into a 6-c. souffle mold.

2. Incline the mold on its side, holding it over a cookie sheet to catch any caramel drippings and, using a bristle brush (not nylon), turn the mold and brush the caramel onto the sides as it flows, until the sides of the mold are completely coated. Work quickly so you can finish coating the mold before the caramel hardens.

To make the lime sauce: Add the 1/3 c. lime juice and 1 Tb. water to the remaining caramel and bring the mixture to a boil, stirring. Set aside to cool.

3. For the souffle: Place the 5 egg yolks in a bowl with the 1/4 c. sugar, 2 Tb. cornstarch, I tsp. vanilla, and 1 1/2 tsp. grated lime peel, and mix well with a whisk. Bring the 1 1/4 c. milk to a boil and combine with the egg yolk mixture. Pour into a saucepan and bring to a boil, stirring with the whisk, especially around the bottom edge of the saucepan to prevent the mixture from scorching. As soon as it comes to a boil (it should be thick and smooth), remove from the heat.

Beat the 6 egg whites until firm and add one-fourth to one-third of them to the egg yolk mixture, mixing them in well with t whisk to lighten the mixture.

4. Add the souffle base, now lightened by the addition of the egg whites, to the rest of the beaten egg whites and fold in with a spatula. Work quickly to prevent the mixture from getting grainy. It should not take more than 20 to 30 seconds.

5. Pour the mixture into the caramel-lined mold. It should fill the mold.

6. Place the mold in a pan and surround it with lukewarm water. Place in a preheated 350-degree oven for I hour 10 minutes.

7. When it emerges from the oven, the souffl6 should have risen at least a couple of inches above the mold and be brown on top. It will hold its shape for about 15 to 20 minutes and can be served hot with the lime sauce.

8. To serve the souffle cold, allow it to cool overnight or at least 5 to 6 hours in the refrigerator, covered (so the edge of the souffle mold doesn't dry out and get sticky from the sugar, thus causing the souffle to stick to the sides; if covered, the souffle will develop moisture and the outside will stay moist). The souffle will sink down but should nor sink below its original volume before baking.

9. Pull the sides of the souffle toward its center to loosen it all around. Stir the 2 Tb. Grand Marnier into the caramel-lime sauce. The sauce should be about the thickness of heavy syrup.

10. Unmold the souffle; it will slide out easily onto a serving platter. Coat with some of the sauce.

11. Cut the souffle into wedges and serve with additional sauce.