Lately I have been in a lemony mood. Maybe because it’s spring. Or I love lemon. Or both. There are so many things you can do with them. Whether making a beverage or dessert, they are just delicious, and the bright yellow just puts me in a good mood. So, where do I even begin to figure out what to create with them? I searched my cookbooks (yes, those hard covered things that have pages with words on them), and, after much deliberation, this was the winner.
Now, I am by no means a “baker”. I LOVE to bake, but the whole science of baking intimidates me to a certain degree. Especially when you get into the custard/brûlée/soufflé creations. You know, the recipes with titles that have the little dash on top of certain letters. Yep. Those. So, I put my bakers hat on and attempt to tackle a lemon soufflé recipe. And, to my surprise, it really was not hard at all! The hardest part was waiting for it to finish baking, to see what disaster I had waiting for me. None to be found! So, my intimidation level went down just a TINY bit.
This recipe is easy (really!), only has a few ingredients, not too heavy nor too sweet, and looks so pretty! My biggest worry was beating the egg whites. But, I figured, if it doesn’t work out, I would make another batch. No worries. You can use a soufflé dish, but I did not have one (I’m not completely sure what one even looks like and I am horrified that I even admitted that), so I used my ramekins. And honestly, I think I like the individual servings much better than one big dessert. It’s like they are little presents for each person!
The really neat thing about this recipe is that as it bakes, it separates into two layers~the bottom is the custard, the top is a cake~like texture. I am not completely sure how this happens, all I know is that you have two desserts in one when it’s all said and done (how cute, that rhymes). Time to put on YOUR baking hat and make Lemon Custard Soufflé. You will thank yourself for it!
Sláinte!
- CourseDessert
Servings | Prep Time |
4 People | 20 Minutes |
Cook Time |
45 Minutes |
|
|
This soufflé is as good as it is pretty! It's neither too sweet nor too heavy, easy to make, and the perfect ending to a delicious meal.
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- 1 1/2 Tablespoons butter (softened)
- 3/4 cup sugar (white)
- zest one medium lemon (about 2 teaspoons)
- 3 egg yolks
- 3 Tablespoons flour
- 1 cup milk (I used 2%)
- 1/4 cup Lemon Juice
- 3 egg whites
- Powdered Sugar (for dusting)*
- Preheat oven to 350 degrees
- In large bowl, cream together butter, sugar and lemon zest.
- To bowl, add 3 egg yolks and beat well.
- By hand, alternately stir in flour, milk and lemon juice (I did half of each, stir, then remaining half).
- In separate bowl, on medium~high speed, beat 3 egg whites until stiff, approximately 7-9 minutes.
- Gently fold beaten egg whites into yolk/lemon mixture.
- Lightly spray 4~7 ounce ramekins with cooking spray. Add 3/4 cup plus a tablespoon or so extra batter to each ramekin.
- Fill pan (I used a 9x13 cake pan) with 1 inch hot water, place rack on top, and place ramekins on rack.
- Bake for 45 minutes until firm in middle, and slightly golden brown.
- Dust lightly with powdered sugar.
- Can be served warm or refrigerated. Best if served day of baking.
*A neat little trick I came up with for dusting the right amount of powdered sugar~I use a tea infuser. There are several kinds, but the easiest is the one with the long handle that opens when you pinch it together. Fill with powdered sugar, and lightly tap to dust. Violà!
Adapted from: Joy Of Cooking (Lemon Sponge Custard)
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