Souffléed Lemon Custard

Description

 * Serves 8

Ingredients

 * ½ cup unsalted butter, softened
 * 1½ cups granulated sugar
 * 6 large eggs, separated
 * ¼ teaspoon grated lemon zest
 * 1 cup fresh lemon juice
 * ⅔ cup all-purpose flour, sifted
 * 2 cups milk
 * 1 cup heavy cream
 * ½ teaspoon salt
 * fresh mint leaves or berries, for garnish

Directions

 * 1) Preheat the oven to 350°F.
 * 2) In a large bowl, with an electric mixer on medium speed, cream the butter and sugar until fluffy.
 * 3) Add the egg yolks, one at a time.
 * 4) Add the lemon zest, lemon juice, and flour, stirring until just barely combined.
 * 5) Stir in the milk and cream until smooth.
 * 6) In a separate large bowl, beat the egg whites, until they hold soft-to-medium peaks, adding the salt halfway through.
 * 7) Fold into the custard mixture.
 * 8) Pour the custard mixture into a 10-inch round cake pan and set into a larger pan filled with 1-inch water.
 * 9) Bake for about 50 minutes, or until the custard is just set.
 * 10) Let cool to room temperature.
 * 11) Serve on a plate or in a glass bowls, garnished with mint leaves or berries.