Petite Lemon Souffles With Lemon Curd Recipe - Cooking Index
Petite Lemon Souffles With Lemon Curd Recipe - Cooking Index
| 1/4 cup | 15g / 0.5oz | Flour |
| 1 1/4 cups | 247g / 8.7oz | Sugar |
| 1/4 teaspoon | 1.3ml | Salt |
| 3 teaspoons | 15ml | Eggs - separated (large) |
| 1 cup | 237ml | Half and half |
| Grated rind of 1 lemon | ||
| 1/3 cup | 78ml | Lemon juice - freshly squeezed |
1. Preheat oven to 375F F. Stir together flour, sugar, and salt in a mixing bowl.
2. In a separate bowl, whisk egg yolks to blend; whisk in half-and-half, lemon rind, and lemon juice to blend. Stir in sugar mixture.
3. In a third bowl, beat egg whites until soft peaks form. Stir a spoonful of whites into batter to lighten it; fold in remaining whites.
4. Pour batter into 6 or 8 ungreased souffle dishes, charlotte molds, or ramekins (3/4-cup to 1-cup capacity), filling almost full.
5. Place souffles in a large baking dish containing about 1 inch of hot water. Bake in oven until souffles are set and top is browned, 30 to 35 minutes.
* Timesaver Tip: Souffle mixture can be prepared several hours ahead and held in the refrigerator before baking. It can also be prepared up to 1 week ahead and frozen. Pour the mixture into individual dishes as directed above. Wrap, label, and freeze at 0F F up to 1 week. To bake, do not thaw. Remove wrap and bake in preheated oven as directed in step 5, 35 to 40 minutes.
Source:
the California Culinary Academy
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