| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3/4 cup sugar
- 1 tablespoon butter (melted)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 cup milk
- 6 eggs, separated
- 2 lemons, zested then juiced
- Butter or shortening, for greasing
Instructions
- Preheat oven to 350 degrees F.
- In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
- In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently and combine the 2 mixtures.
- Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 228 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 28 g |
| Protein | 7 g |
| Cholesterol | 173 mg |
| Sodium | 273 mg |
| Serving Size | 1 of 6 servings |
| Calories | 228 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 28 g |
| Protein | 7 g |
| Cholesterol | 173 mg |
| Sodium | 273 mg |
Reviews
Having made my first souffle (decades ago) under the auspicious of Julia Child, I was unsure about the uncooked base (aka ‘bouilli’) in this recipe, so I cooked it first. I used her method (mix flour with some of the milk until blended, add the rest of the milk, the butter & sugar to a pan & boil, lower the heat & add the egg yolks one at a time beating well, & cooking until thick). Once this cooled slightly, I folded the stiff whites and bouilli together, poured the mixture into a 6 C souffle dish (prepared with butter and sugar) and baked it for 35 minutes. It came out fine (& tasted great) but next time I’m going to put a bain marie in the oven during the cooking as suggested. My souffle quickly collapsed once I started serving it. I also will add less sugar – I like the tartness of the lemon to be more pronounced – but that’s a personal quirk. Overall, it’s a lovely dessert.
In the process of making this I had my doubts, but what I ended up with was a light, slightly sweet and lemony souffle. I think filling the baking dish with hot water is the key step, since this souffle is kind of half-custard. I also dusted my ramekins with sugar to help the souffle climb and used two (small) lemons instead of just one. Overall, great recipe.
This souffle was is so good, my kids and husband love it, we’ll try to make it on summer and have it frozen and see.
Delicious….
Delicious….
Souffle turned out without the liquid setting up,could there be a limit of juice used from the two lemmons?
the lemon juice and the zest did not taste a bit tart in fact it was rather delightful it was like a heavenly sensation to my taste buds (:
This souffle had a very light, sweet lemony taste. To those of you who don’t know, some souffle’s work differently and are half souffle and half custard. If you souffle didn’t rise enough, you need to butter and dust sugar on the custard cups and not overbeat the egg whites so that the souffle meets your standards.
I was disappointed. Mysouffle liked just like it did in the picture. However, it was watery at the bottom of the souffle cups. The bottom had an egg custard appearance that taste like eggs, the top was dry and fluffy, and had the lemon taste to it only slightly. I threw it all out. On the positive side, I am out of very few ingredients. However, the prep time was long, and the time to cook in a hot kitchen made the experience a disappointment for me.