Soufflés have a reputation for being tricky to make, but it needn't be so with this easy to follow recipe, the lime and coconut go perfectly!
Preheat the oven to Gas Mark 5, 190°C, 170°C fan. Warm a baking sheet in the oven.
Brush 8 x 100ml (31⁄2fl oz) ramekins with melted butter and sprinkle over 2-3tbsp caster sugar in an even layer. Separate 3 medium eggs; set aside.
Pour 150ml (5fl oz) semi-skimmed milk and 100ml (31⁄2fl oz) coconut milk into a pan. Add 15g (1⁄2oz) plain flour, 15g (1⁄2oz) cornflour and 75g (3oz) unsalted butter. Cook for 5 minutes over a medium heat until the mixture has thickened. Stir in the zest of 1 lime. Gradually add the egg yolks and combine. Cover and leave to cool.
Whisk the egg whites with 50g (2oz) caster sugar until they form soft peaks. Mix a spoonful into the coconut mixture. Repeat until all the egg white is folded in.
Divide the mixture between the ramekins and level the top. Run a finger around the inside rim of the ramekins. Bake for 9-10 minutes on the hot baking tray.Dust with icing sugar and serve immediately.
Sprinkling ramekins with breadcrumbs or sugar helps the mixture rise; infusing the milk gives extra flavour; and folding in egg whites gently helps create light, fluffy soufflés.
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