Categories: Puddings- Custard- Flan

Ingredients

• 2 Tbsp. granulated sugar
• 2 cups Quick & Easy Lemon Curd, divided
• 2 Tbsp. all-purpose flour
• 1/8 tsp. salt
• 4 large egg whites, at room temperature
• 1/8 tsp. cream of tartar
• 2 Tbsp. powdered sugar

Directions

1. Preheat oven to 400. Lightly coat 5 lightly greased 4 oz. ramekins with granulated sugar, shaking out excess. Place on a jelly-roll pan.

2. Whisk together 1 cup lemon curd and next 2 ingredients in a large bowl.
3. Beat egg white with cream of tartar at medium speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gently fold one-fourth of egg white mixture into curd mixture using a rubber spatula; fold in remaining egg whites just until blended. Pour gently into ramekins, filling to top. Run tip of thumb around edges of ramekins, wiping clean.
4. Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees, and bake 4 minutes or until soufflés rise and are set. (Center should be slightly loose when shaken.) Dust with powdered sugar. Serve immediately with remaining lemon curd.

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