Lemon Souffle

Name: Lemon Souffle
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 3 egg yolks; 4 eggs, separated plus 2 more whites; 3 Tbsps all-purpose flour; 473 milliliters heavy cream; 6 servings Kosher salt; 177 milliliters fresh lemon juice; 1 lemon, zested; 118 milliliters milk; 118 milliliters sugar; 177 milliliters sugar, plus more for coating the ramekins; 4 Tbsps (1/2 stick) unsalted butter, plus more for greasing the ramekins; 1 vanilla bean

Lemon Souffle is a vegetarian recipe with 6 servings. One serving contains 607 calories, 8g of protein, and 43g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, lemon juice, flour, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Special equipment: six 8-ounce ramekins

Equipment you will use

Ramekin

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Melt 2 tablespoons butter in a small saucepan.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Brush the inside ramekins with butter and then dust with sugar. Reserve the ramekins in the fridge.

Ingredients you will need

Butter

Sugar

Equipment you will use

Ramekin

Melt the remaining 2 tablespoons butter in the saucepan and add the flour. Cook for 1 to 2 minutes and whisk in the milk and add 3/4 cup sugar. Cook for 2 to 3 minutes.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Milk

Equipment you will use

Sauce Pan

Whisk

Remove from the heat and let cool.

Whisk in the egg yolks, 1 at a time.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Add the lemon juice and zest and reserve.

Ingredients you will need

Lemon Juice

Put the egg whites and a pinch of salt in a mixing bowl. With an electric mixer, beat the egg whites to stiff peaks.

Ingredients you will need

Egg Whites

Salt

Equipment you will use

Hand Mixer

Mixing Bowl

Using a rubber spatula, scoop one-third of the egg whites into the lemon mixture. Gently and quickly fold the whites in. Repeat this process 2 more times with the remaining whites. Be sure that the whites are fully combined and there are no streaks.

Ingredients you will need

Egg Whites

Lemon

Equipment you will use

Spatula

Carefully spoon the mixture into the chilled ramekins until they are about three-quarters of the way full. Run your finger around the rim of the ramekin to make sure that the edges are clean.

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Ramekin

Place the filled ramekins on a sheet tray and into the preheated oven.

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Ramekin

Oven

Bake the souffles until the souffles have risen straight and tall over the rims of the ramekins, 13 to 15 minutes.

Equipment you will use

Oven

Ramekin

Serve immediately, topped with Creme Anglaise.

Place the heavy cream in a small saucepan. Split the vanilla bean down one side and scrape the seeds out and put them in the heavy cream.

Ingredients you will need

Vanilla Bean

Heavy Cream

Seeds

Equipment you will use

Sauce Pan

Whisk in half the sugar.

Ingredients you will need

Sugar

Equipment you will use

Whisk

Place the pan on a medium heat and bring it to a boil.

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Frying Pan

While the cream is heating, whisk together the egg yolks and remaining sugar.

Ingredients you will need

Egg Yolk

Cream

Sugar

Equipment you will use

Whisk

When the cream comes to a boil, pour half of it into the egg and sugar mixture, whisk it and then pour it IMMEDIATELY back into the saucepan.

Ingredients you will need

Cream

Sugar

Egg

Equipment you will use

Sauce Pan

Whisk

Whisk to combine.

Equipment you will use

Whisk

Bring the sauce to a boil and immediately remove it from the heat and chill.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

egg yolks 4

eggs, separated plus 2 more whites 3Tbsps

all-purpose flour 473milliliters

heavy cream 6servings

Kosher salt 177milliliters

fresh lemon juice 1

lemon, zested 118milliliters

milk 118milliliters

sugar 177milliliters

sugar, plus more for coating the ramekins 4Tbsps

(1/2 stick) unsalted butter, plus more for greasing the ramekins 1

vanilla bean

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are great choices for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Chateau Haut Gaudin Bordeaux Superieur. Reviewers quite like it with a 5 out of 5 star rating and a price of about 15 dollars per bottle.