LEMON SOUFFLé
This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations. If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.
Provided by Mark Bittman
Categories dinner, lunch, custards and puddings, dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 111 milligrams, Sugar 38 grams, TransFat 0 grams
LEMON SOUFFLES
These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
- Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.
- Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
- Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
- Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.
LEMON SOUFFLE
I've searched but cannot find a lemon souffle that does not have flour in it... like my mother's recipe so I am including it for that brave soul who would like to make a souffle. It sounds easy enough... enjoy!
Provided by Marcia McCance
Categories Eggs
Number Of Ingredients 4
Steps:
- 1. Beat egg yolks until thick and lemon colored
- 2. Add sugar gradually and continue beating
- 3. Add lemon rind and juice
- 4. Fold in whites of egg beaten stiff
- 5. Put into buttered baking dish and set in pan of hot water -- bake 40 minutes 350 oven
THE ULTIMATE FRENCH LEMON SOUFFLé
A classic lemon soufflé has to be the ultimate in all the recipes you can find for the fluffy, light dessert. This one is so easy to make-enjoy.
Provided by Rebecca Franklin
Categories Dessert
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Butter a large soufflé dish and roll the granulated sugar throughout the dish, making sure to cover all the interior surfaces, especially the sides. Set aside.
- In a medium saucepan set over low-medium heat, bring 1 cup of the milk to just steaming.
- Stir together 5 tablespoons of the granulated sugar with the all-purpose flour, lemon zest, remaining 1/3 cup milk, and egg yolks until the mixture turns into a smooth batter.
- Slowly whisk half of the hot milk into the batter, making sure to combine the ingredients well until they are completely smooth.
- Add the tempered batter back into the hot milk in the pan and bring the mixture to a simmer, stirring constantly.
- Stir and cook the mixture until it has thickened, or about 1 minute.
- Stir the cold butter into the mixture and mix well. Allow it to cool at room temperature for 10 minutes.
- Stir in the vanilla extract.
- In a separate very clean bowl, beat the egg whites on medium-high speed until they become foamy and then add the remaining 2 tablespoons of sugar.
- Continue beating the egg whites on high speed until they hold stiff glossy peaks.
- Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites.
- The vanilla mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.
- Spoon the soufflé mixture into the prepared dish. Bake right away for 25 to 30 minutes, or slightly longer if at high altitude , until the soufflé has risen with a crusty exterior. If needed, cover it, and refrigerate it until ready for baking.
- Serve the soufflé with a dusting of confectioners' sugar and a few berries, if desired.
- Enjoy!
Nutrition Facts : Calories 302 kcal, Carbohydrate 37 g, Cholesterol 178 mg, Fiber 1 g, Protein 10 g, SaturatedFat 7 g, Sodium 162 mg, Sugar 31 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g
LEMON SOUFFLé
Provided by Julia Reed
Categories dinner, dessert
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Butter an 8-cup soufflé dish and dust the bottom and sides with 2 tablespoons of the granulated sugar, shaking out excess.
- Heat the milk to boiling in a heavy saucepan. Remove from heat. Whisk the egg yolks, vanilla and 1 tablespoon of the granulated sugar until well blended, then whisk in the flour. Whisk in the hot milk in a thin, steady stream and blend until smooth. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until mixture is very thick, about 2 minutes. Remove from heat.
- Mix the lemon rind, lemon juice and 1 tablespoon powdered sugar in a cup and whisk into the egg yolk mixture. (At this point, the soufflé base can be refrigerated, covered with plastic wrap directly on its surface, for up to a day.) If the soufflé base is still warm, whisk briefly until smooth. Otherwise, place over low heat, whisk until just warm, and remove from heat.
- Beat the egg whites until soft peaks form. Sprinkle in the remaining 2 tablespoons granulated sugar and beat until stiff and shiny. Fold 1/4 of the whites into the soufflé base. Gently fold in the rest, being careful not to deflate mixture. A few white streaks may remain.
- Turn the mixture into the prepared dish and place on the center rack in the oven. Immediately reduce oven temperature to 375 degrees. Bake until soufflé is puffed and brown, about 20 to 25 minutes. (It should still wobble a bit.) Sprinkle powdered sugar over the top and serve immediately with lightly whipped cream or very cold créme anglaise.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 102 milligrams, Sugar 22 grams, TransFat 0 grams
LEMON SOUFFLE TART
This recipe transforms the classic American lemon meringue pie into an elegant lemon souffle tart that enjoys the textural advantages of souffle without it's downside (the looming threat of imminent collapse). Unlike the traditional tyrannical souffle, which must be slavishly served the instant it emerges from the oven, this tart can be made ahead of time, at your leisure, and served at room temperature. Now, that's progress...
Provided by MarieRynr
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400*F.
- Using an electric mixer, beat the egg yolks with 1/3 cup sugar, the lemon zest and the flour until thick and pale yellow.
- Transfer to a double boiler and add the lemon juice.
- Whisk over medium heat until thick and set.
- Remove from the heat and whisk in the butter.
- Cover and set aside.
- Using an electric mixer, beat the egg whites with the salt and cream of tartar until they form soft peaks.
- Add the remaining 1/3 cup sugar and beat until firm peaks form.
- By hand, whisk one third of the egg whites into the yolk mixture.
- Using a rubber spatula, fold in the remaining whites.
- Mound the mixture in the tart shell and bake for 15 to 18 minutes, rotating the pan 180 degrees after 9 minutes.
- Let cool before serving.
Nutrition Facts : Calories 160.2, Fat 6.4, SaturatedFat 2.5, Cholesterol 215.3, Sodium 106.8, Carbohydrate 19.8, Fiber 0.1, Sugar 17.6, Protein 6.5
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EASY LEMON SOUFFLéS RECIPE | EATINGWELL
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Category Vegetarian Easter RecipesCalories 158 per servingTotal Time 50 mins
- Preheat oven to 350 degrees F. Lightly coat six 8-ounce individual souffle dishes with cooking spray; place dishes on a baking sheet. Refrigerate until ready to fill.
- In a small saucepan, stir together granulated sugar, flour and salt. Whisk in milk and lemon juice until combined. Cook and stir over medium-low heat for 8 to 10 minutes or until mixture is thickened and bubbly. Stir in lemon zest. Remove from heat.
- In a large bowl, beat egg yolks with an electric mixer on medium to high speed for 3 to 5 minutes or until thick and lemon- colored. Stir milk mixture into yolks to combine.
- Thoroughly wash beaters with warm, soapy water. In another large bowl, beat egg whites with an electric mixer on medium to high speed until foamy. Add cream of tartar. Beat on high speed until stiff peaks form (tips stand straight).
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- Grease 8 (6-ounce) ramekins, and dust lightly with 2 tablespoons sugar; refrigerate on a baking sheet until ready to use.
- With an electric mixer, beat remaining 1/2 cup sugar and 2 egg yolks in a large bowl 3 to 4 minutes or until light and fluffy, scraping down side of bowl several times. (Discard third yolk.) Gradually mix in flour until blended, scraping down side of bowl. Add milk mixture to egg mixture, and mix thoroughly. Add lemon juice and salt; place mixture back over low heat (or in a double boiler), and cook, stirring constantly, about 3 minutes or until thick and creamy. Remove from heat, and cool completely. (You can prepare the recipe to this point up to 2 days in advance, and store in refrigerator. Bring to room temperature before cooking.)
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