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Lemon Soufflé

Exquisite lemon soufflés made by folding whipped egg whites into a citrus custard base, then baked until golden and risen.

Baking Vegetarian Dessert French Lemon

Estimated Nutrition

Calories

335.3

kcal / serving

1341.2 kcal total

Carbs

34.6g

per serving

138.4 g total

Fat

18.2g

per serving

72.8 g total

Protein

8.4g

per serving

33.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

6 rounded tbsp plus extra for ramekins

Cornflour

3 rounded tsp

Icing Sugar

For dusting

Dairy

Butter

Melted, for greasing

piece

Egg Yolks

Free-range

Double Cream

110

Full-Fat Milk

Fruits

piece

Lemon

Juice and zest

GrainsCereals

Plain Flour

1 rounded tbsp

Other

piece

Egg Whites

Free-range

Method

Brush ramekins with butter, coat with sugar, and chill.

Zest and juice the lemons.

Separate the eggs into whites and yolks.

Mix four whites in one bowl and two yolks with sugar in another.

Preheat the oven to 180°C and warm a baking tray.

Whisk cream, flour, and cornflour into a smooth paste.

Heat milk in a saucepan until just boiling.

Whisk hot milk into the cream and flour mixture until smooth.

Cook the mixture over gentle heat while whisking until thickened.

Remove from heat and whisk in lemon juice and zest.

Beat egg yolks and caster sugar into a thick paste.

Whisk yolk paste into the saucepan and heat until bubbling like custard.

Whisk egg whites in a clean bowl until soft peaks form.

Gently fold cooled custard into egg whites without breaking bubbles.

Fill ramekins, level the tops, and run a thumbnail around the rim.

Bake for 14 minutes until risen and golden.

Dust with icing sugar and serve immediately.

made with
a toodle. project