- 4 tbsp granulated sugar
- 4 large egg yolks
- 5 large egg whites
- 4 tsp all-purpose flour
- 1 tbsp finely grated lemon zest
- 3 tbsp freshly squeezed lemon juice
- ½ cup whole milk
- 2 tablespoons unsalted butter
- Preheat oven to 375 F.
- Coat 6 souffle dishes with butter and sugar.
- Whisk together egg yolks, flour, zest, and 2 tbsp sugar.
- Heat the milk in small saucepan until simmering, slowly drizzle milk into yolk mixture, constantly whisk to prevent yolks from cooking.
- Return the mixture to the saucepan, heat on medium low until thickened to pudding-like consistency, 1-2 minutes.
- Strain the pudding, then add butter and lemon juice.
- When ready to bake, whip the egg whites until foamy, add remaining 2 tbsp sugar. Whip to medium peaks.
- Stir ⅓ of whites into the pudding, then gently fold in remaining ⅔.
- Fill each souffle dish to the very top, smooth the top.
- Run a finger all along the top edge creating a groove along the outer edge.
- Bake 15-18 mins until souffle has risen 1 inch above the top of the dish and the centers are still jelly-like. Serve as soon as possible.
I failed at making my first souffle. I actually took the original recipe, designed to make twelve 6 oz souffles, and quartered it. I did this because I only own 3.5 oz ramekins, so I thought I’d be able to make four 3.5 oz souffles. I guess I really needed 3 egg whites instead of the 2 I used, because I was only able to fill up 2 ramekins fully.
I made this recipe after watching the Top Chef Masters Season 3 Finale, everyone loved it, I’ve never made a souffle, hey why not. The texture seemed correct, I have never eaten souffle before so all I have to compare it to is pictures of souffle innards on the internet. The flavor profile is too delicate (euphemism for lacking). We had it with my strawberry sorbet so that was a nice contrast.