Souffléed Lemon Custard

Description
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Ingredients

 * 1/2 cup unsalted butter, softened
 * 1 1/2 cups granulated sugar
 * 6 large eggs, separated
 * 1/4 teaspoon grated lemon zest
 * 1 cup fresh lemon juice
 * 2/3 cup all-purpose flour, sifted
 * 2 cups milk
 * 1 cup heavy cream
 * 1/2 teaspoon salt
 * Fresh mint leaves or berries, for garnish

Directions

 * Preheat the oven to 350 degrees F. In a large bowl, with an electric mixer on medium speed, cream the butter and sugar until fluffy.


 * Add the egg yolks, one at a time. Add the lemon zest, lemon juice, and flour, stirring until just barely combined. Stir in the milk and cream until smooth.


 * In a separate large bowl, beat the egg whites, until they hold soft-to-medium peaks, adding the salt halfway through. Fold into the custard mixture.


 * Pour the custard mixture into a 10-inch round cake pan and set into a larger pan filled with 1-inch water. Bake for about 50 minutes, or until the custard is just set. Let cool to room temperature.


 * Serve on a plate or in a glass bowls, garnished with mint leaves or berries.

Serves 8.