Lemon-Cherry Custard Souffle

Ingredients

• ½ cup dried cherries
• ⅓ cup warm water
• 1 ½ tablespoons soft butter
• 1 large egg, separated
• ⅓ cup sugar
• 2 tablespoons fresh lemon juice
• ½ tablespoon grated lemon rind
• 1 tablespoon flour
• ½ cup light cream or half-and-half
• Pinch of salt
• Confectioners’ sugar

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    581 calories; 29 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 75 grams carbohydrates; 1 gram dietary fiber; 66 grams sugars; 5 grams protein; 182 milligrams cholesterol; 209 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Place the cherries in a bowl, add the water and set aside to soak for 30 minutes. Drain and spread on a double thickness of paper towel to dry.
2. Preheat oven to 350 degrees. Use one-half tablespoon of the butter to grease two 6-ounce souffle dishes. If you have heart-shaped glass or porcelain baking dishes, use them. Set the dishes in a large pan.
3. Spread the cherries in the bottom of the dishes.
4. Beat the egg yolk until light. Beat in the sugar and remaining butter until the mixture is creamy. Beat in the lemon juice, rind and flour, then beat in the cream or half-and-half. Because you are working with a small quantity of ingredients, it is better to prepare this mixture by hand, using a whisk or a hand-held electric beater instead of doing it in a big electric mixer or a food processor.
5. Beat the egg white with the salt until stiff but not dry. Fold the egg white into the egg yolk mixture and pour the batter over the cherries in the baking dishes.
6. Pour boiling water in the pan with the dishes so it comes halfway up the sides of the dishes. Place in the oven and bake about 30 minutes, until the tops are puffed and golden. Remove from the oven and allow to cool to room temperature. Dust with sifted confectioners’ sugar before serving.