LEMON SOUFFLE
Steps:
- Preheat oven to 350 degrees F.
- In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
- In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently to combine mixtures.
- Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.
CHILLED LEMON SOUFFLES WITH CARAMEL SAUCE
Provided by Mary Cech
Categories Milk/Cream Egg Dessert Bake Lemon Spring Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6
Number Of Ingredients 10
Steps:
- Lightly oil six 3/4-cup soufflé dishes or custard cups; set aside. Pour 1/4 cup water into small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
- Meanwhile, whisk egg yolks and cornstarch in medium bowl until smooth. Combine milk and 3 tablespoons sugar in heavy medium saucepan; stir over medium heat until sugar dissolves and mixture comes to simmer. Gradually whisk 1/3 of hot milk mixture into yolk mixture. Pour mixture back into remaining milk mixture in saucepan. Whisk constantly over medium-high heat until mixture boils and thickens, about 2 minutes. Reduce heat to medium and whisk 2 minutes longer. Remove from heat; whisk in lemon juice and lemon peel. Add gelatin mixture; stir until gelatin dissolves.
- Whisk egg whites and remaining 3 tablespoons sugar in medium bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until instant-read thermometer inserted into mixture registers 140°F, about 2 minutes. Transfer egg white mixture to large bowl of stand mixer and beat until stiff peaks form. Fold egg white mixture into warm lemon custard in 3 additions. Transfer mixture to medium bowl; let stand 10 minutes to cool slightly.
- Divide lemon custard among prepared soufflé dishes; level off tops with back of knife. Refrigerate soufflés uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.).
- Run small knife around soufflés to loosen. Place small plate atop 1 soufflé and invert. Using both hands, hold plate and soufflé dish tightly together and shake gently, allowing soufflé to settle on plate (if soufflé does not release from dish, place bottom of soufflé dish in 1 inch of warm water for 20 seconds). Repeat with remaining soufflés. Spoon room-temperature Caramel Sauce generously over top of each soufflé and serve.
WARM LEMON SOUFFLES
Categories Milk/Cream Dessert Bake Lemon Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Coat six 3/4-cup soufflé dishes with butter and sugar. Bring milk to simmer in medium saucepan over medium heat. Whisk 1/4 cup sugar, cornstarch, and yolks in bowl to blend. Gradually whisk in hot milk. Return mixture to saucepan; bring to simmer, whisking constantly. Remove from heat. Whisk in lemon juice and peel. Cool.
- Using electric mixer, beat egg whites to soft peaks. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff but not dry. Fold 1/4 of whites into lemon mixture. Fold in remaining whites. Spoon mixture into prepared dishes, dividing equally. Bake until puffed and brown on top, about 18 minutes. Serve immediately.
COLD LEMON OR LIME SOUFFLE
Provided by Marian Burros
Categories quick, dessert
Time 12m
Yield 6 to 8 servings (5 cups)
Number Of Ingredients 8
Steps:
- Sprinkle gelatin over the cold water.
- In a heavy saucepan combine yolks, lemon or lime juice, and sugar.
- Cook over medium-low heat, stirring constantly, until the mixture reaches 160 degrees.
- As soon as the mixture reaches 160 degrees, remove from heat and stir into gelatin to dissolve it. Turn into bowl and refrigerate, stirring occasionally, until mixture thickens slightly, about one hour.
- Whisk yolk mixture into meringue mixture. Add rind.
- Beat cream until stiff, and fold into lemon-meringue mixture.
- Pour into individual ramekins, or stemmed glasses, or a 9-inch crumb crust or baked pie shell, and chill one hour or longer.
CHILLED LEMON SOUFFLE(ATK)
To make this lemon souffle "souffle" over the rim of the dish, use a 1-quart souffle dish and make a foil collar for it as follows: Cut a piece of foil 3 inches longer than the circumference of the souffle dish and fold it lengthwise into fourths. Wrap the foil strip around the upper half of the souffle dish and secure the overlap with tape. Tape the collar to the souffle dish as necessary to keep it from slipping. Spray the inside of the foil collar with vegetable cooking spray. When ready to serve, carefully remove the collar. For those less concerned with appearance, this dessert can be served from any 1 1/2-quart serving bowl. For best texture, serve the souffle after 1 1/2 hours of chilling. It can be chilled up to 6 hours; though the texture will stiffen slightly because of the gelatin, it will taste just as good. Cooking time is chill time.
Provided by Coppercloud
Categories Dessert
Time 1h50m
Yield 1 Souffle, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the lemon juice in a small nonreactive bowl; sprinkle the gelatin over. Set aside. Make an Ice water bath for next step.
- Heat the milk and 1/2 cup sugar in a medium saucepan over medium-low heat, stirring occasionally, until steaming and the sugar is dissolved, about 5 minutes. Meanwhile, whisk together the yolks, 2 tablespoons sugar, and cornstarch in a medium bowl until pale yellow and thickened. Whisking constantly, gradually add the hot milk to the yolks. Return the milk-egg mixture to the saucepan and cook, stirring constantly, over medium-low heat until the foam has dissipated to a thin layer and the mixture thickens to the consistency of heavy cream and registers 185 degrees on an instant-read thermometer, about 4 minutes. Pour the mixture through a mesh sieve and into a medium bowl; stir in the lemon juice mixture and zest. Set the bowl with the custard in a large bowl of ice water; stir occasionally to cool.
- While the custard mixture is chilling, in the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase the speed to medium-high; gradually add the remaining 2 tablespoons sugar and continue to beat until glossy and the whites hold soft peaks when the beater is lifted, about 2 minutes longer. Do not over beat. Remove the bowl containing the custard mixture from the ice water bath; gently whisk in about one third of the egg whites, then fold in the remaining whites with a large rubber spatula until almost no white streaks remain.
- In the same mixer bowl (washing is not necessary), using the whisk attachment, beat the cream on medium-high speed until soft peaks form when the beater is lifted, 2 to 3 minutes. Fold the cream into the custard and egg-white mixture until no white streaks remain.
- Pour into the prepared souffle dish (see note) or bowl. Chill until set but not stiff, about 1 1/2 hours; remove the foil collar, if using, and serve, garnishing if desired.
Nutrition Facts : Calories 396.3, Fat 20.7, SaturatedFat 12.2, Cholesterol 150.2, Sodium 119.5, Carbohydrate 44.7, Fiber 0.2, Sugar 41.7, Protein 10.2
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- Cut a piece of wax paper long enough to fit around a 2-quart soufflé dish, allowing a 1-inch overlap; fold paper lengthwise into thirds. Lightly butter one side of paper and soufflé dish. Wrap paper around outside of dish, buttered side against dish, allowing it to extend 3 inches above rim; secure with cellophane or masking tape. Sprinkle sides of dish with 2 tablespoons sugar.
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- Beat meringue powder, 1 cup sugar, and water in a large bowl at high speed with an electric mixer 5 minutes. Gradually add remaining 1/2 cup sugar, and beat at high speed 5 minutes or until stiff peaks form. Fold in gelatin mixture.
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