Grandmas Recipe Of The Month Meyer Lemon Custard Soufflé

GRANDMA'S RECIPE OF THE MONTH: MEYER LEMON CUSTARD SOUFFLé

Steps:

• Preheat oven to 350 degrees.
• Sift the flour. Add the sugar, salt and butter. Using a standing mixer, blend ingredients.
• Beat the egg yolks with a fork and add to mixture. Mix until well blended.
• Using a handheld mixer, whip the egg whites until stiff. Fold into pudding.
• Pour pudding mixture into a buttered soufflé dish. Place dish in a pan of hot water. Water should be about 2 inches deep.
• Bake 25-30 minutes until a tester comes out clean. Allow soufflé to rest 30 minutes before serving. It can also be served chilled.

MEYER LEMON SOUFFLé

Steps:

• Bring milk just to a simmer in a 1 1/2- to 2-quart heavy saucepan, then remove from heat.
• Beat together yolks, sugar, and vanilla in a medium bowl with an electric mixer at high speed until thick and pale, 3 to 6 minutes. Reduce speed to low and add cornstarch, mixing until incorporated. Add hot milk in a slow stream, mixing until smooth.
• Transfer custard to same saucepan and bring to a boil, whisking constantly, then reduce heat and simmer, stirring constantly, 2 minutes. (Mixture will be thick.) Remove from heat and transfer to a large bowl, then whisk in zest and juice. Cover surface with round of parchment or wax paper and cool to room temperature, about 1 hour.
• Put oven rack in lower third of oven and preheat oven to 375°F.
• Butter souffl dish, then sprinkle with sugar, turning to coat all sides and knocking out excess.
• Beat egg whites with salt in another large bowl using cleaned beaters at medium-high speed until foamy. Add cream of tartar and increase speed to high, then beat until egg whites just hold stiff peaks.
• Stir one fourth of whites into lemon custard to lighten, then fold in remaining whites gently but thoroughly. Pour mixture into prepared soufflé dish, then wrap paper strip tightly around outside of soufflé dish, forming a collar that extends at least 4 inches above rim. Tape overlapping ends together.
• Bake soufflé until puffed and golden in spots, 35 to 45 minutes. Remove collar and serve soufflé mmediately.

LEMON SOUFFLé

Steps:

• Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
• Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.

MEYER LEMON SOUFFLE

Steps:

• Separate eggs, placing 5 yolks in a small bowl, and 4 whites in the bowl of an electric mixer; discard the fifth white, or reserve for another purpose. Whisk yolks just until blended, then set aside. Set whites aside at room temperature, or refrigerate if the souffle is to be served later in the day. Rinse lemons with warm water, and grate and reserve the zest.
• In a small, heavy saucepan, combine 1 1/2 tablespoons of the sugar and the flour. Gradually stir in the milk, mixing until smooth. Place pan over medium heat, and stir constantly until mixture has boiled for 1 minute. Remove pan from heat. While whisking vigorously, slowly add several tablespoons of the hot milk mixture to the egg yolks. Add yolk mixture to saucepan over medium heat, and whisk just until the mixture is smooth and thick, and light yellow in color, 1 to 2 minutes.
• Remove saucepan from heat. Add butter, and stir until it has melted. Stir in the reserved lemon zest, and set aside to cool. The mixture may be refrigerated at this point for up to 4 hours; bring to room temperature before baking.
• Half an hour before serving, preheat oven to 400 degrees. Butter a 1 1/2-quart souffle dish and coat it with sugar. Place the bowl of egg whites over a bowl of hot water, and stir gently until they are barely warmed. Using an electric mixer at medium speed, whisk egg whites until foamy. Add the cream of tartar, and increase speed to medium-high. Gradually add remaining 4 tablespoons of sugar, whisking until whites are moderately stiff but not dry; they should have smooth soft peaks with very fine bubbles.
• Add about 1/4 cup of the beaten egg whites to the yolk mixture, to loosen and smooth the yolks. Gently fold the yolk mixture into the remaining egg whites, until barely mixed. Pour into the souffle dish, and smooth the top. With the tip of a table knife, draw a circle about an inch in from the side of the dish, and an inch deep into the souffle mixture. Squeeze 1 to 2 teaspoons of lemon juice from one lemon. Trail juice over top of souffle, and sprinkle juice lightly with sugar.
• Bake souffle until it has puffed and is golden brown on top, about 20 minutes. If souffle is browning too quickly, reduce heat to 375 degrees. Serve immediately.

LEMON CUSTARD SOUFFLE

Steps:

• Preheat oven to 350F.
• Lightly butter a 9 x 2 inch round cake pan.
• Have ready another larger pan and hot water.
• Cream together butter and sugar.
• Beat in egg yolks, one at a time, and beat in lemon juice, flour and zest.
• Add milk and cream.
• Beat whites in separate bowl with salt until it holds stiff peaks.
• Stir ¼ of white mixture into lemon mixture to lighten and then fold in remaining whites.
• Pour batter into prepared cake pan, set in large pan, and add enough hot water to come halfway up sides.
• Bake for 50 minutes to 1 hour, or until just set and top is golden.
• Serve warm.