Lemon Souffle

Avoid the temptation and do not open the oven while baking souffles, as this will ensure your souffles have beautiful "caps" and the batter will be airy and light as a feather.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 14 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Butter, unsalted

  • 1 spoon Sugar, white

  • 90 ml Sweet cream

  • 1 spoon Wheat flour, white, multi-purpose

  • 3 teaspoons Koruzni škrob

  • 110 ml Milk, whole milk

  • 2 piece Egg, egg yolk, fresh

  • 6 spoon Sugar, white

  • 6 pieces Egg, egg white, fresh

  • 1 spoon Powdered sugar

Steps

  1. Thoroughly wash the lemons and dry them well with a kitchen towel. First, finely grate the yellow zest of both fruits, then cut the fruits in half and squeeze the juice from all halves. Mix the lemon juice and zest in a small bowl. Lightly grease the ramekins with butter and dust with sugar. Remove any excess sugar. Store the prepared ramekins in the refrigerator until use.

  2. Preheat the oven to 180 degrees Celsius. Place a low baking sheet for cookies in the middle position in the oven. In a bowl, mix the cream, flour, and cornstarch into a very thick paste. Heat the milk in a saucepan. Just before it boils, remove the saucepan from the heat. Gradually whisk the hot milk into the cream, cornstarch, and flour mixture. First, add only a little milk to the mixture, and when you get a smooth mixture without lumps, add the remaining milk. Pour the mixture back into the saucepan. Heat over moderate heat and cook, stirring constantly, until a very thick cream forms.

  3. Remove the saucepan from the heat. Gradually mix the lemon juice with the lemon zest into the cream. Once all the lemon juice is incorporated and you have a smooth cream, stop mixing. In a bowl with a whisk, mix the egg yolks and sugar into a thick paste. Pour the mixture into the saucepan with the lemon cream. Return the saucepan to the stove and cook, stirring constantly, until a thick lemon sauce forms. Remove the saucepan from the heat and let the sauce cool to room temperature. Stir it well several times while cooling.

  4. Whip the egg whites with an electric mixer into stiff peaks. First, mix only one large spoonful of the whipped egg whites into the cooled lemon sauce, then gently fold in the remaining whites in two parts. Mix gently and slowly to maintain the airiness.

  5. Fill the prepared ramekins to the top with the batter and place them in the hot oven (on the hot baking sheet). Bake the souffles in the preheated oven for 14 minutes or until they rise and turn a beautiful golden brown.

  6. Dust the baked souffles with powdered sugar and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 186.27 kcal
  • Fat: 2.32 g
    • Saturated Fat: 0.87 g
  • Carbohydrates: 31 g
    • Sugars: 26.36 g
  • Protein: 7.24 g
  • Fiber: 0 g

Advice

It will be easier to separate the yolks from the whites if the eggs are well chilled. It is best to do this immediately after taking the eggs out of the refrigerator, then store the whites in a covered bowl on the counter, as we will only be able to whip a truly high-quality foam if they are at room temperature. If we want the souffles to have a nice cap, first fill the molds with the prepared batter, then use your thumb to scrape along the edge of the molds to create a groove.