anos Leman Soufé Recipe Pint Page | MyRecipes.com Lemon Souffié This elegant classic is much simpler to make than you right think. The key to a great souffé is the cooking time: You want it to be slightly wobbly in the center when you remove it from the oven so it will be pudding-like When you spoon into it. Prep: 20 minutes, Bake: 14 MyRecipes MARCH 2005 Photo by. Jim Franco Yield: Makes 8 senings Ingredients 1/2 cup plus 2 tablespoons granulated sugar 1/4 cup fresh lemon juice 412 cup milk. 4118 teaspoon salt 1 teaspoon grated lemon zest 1/8 teaspoon cream of tartar 3 large eggs, separated and divided Powdered sugar 2 tablespoons all-purpose flour Preparation 1 Adjust oven rack to the lowest possible position. Preheat oven to 400°. 2, Grease 8 (6-ounce) ramekins, and dust lighty wit 2 tablespoons sugar, refigerate on a baking sheet until ready o use. 3. Scald milk and lemon zest over medium heat. Remove from heat, and cool 4.Witn an electric mixer, beat remaining 1/2 cup sugar and 2 egg yolks in a large bow 3 to 4 minutes or untl light and fufy, scraping down side of bow! several times. (Discard third yolk.) Gradually mixin four until blended, scraping down side of bowl ‘Add milk midure to egg mixture, and mixthoroughly. Add lemon juice and salt; place misture 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.) 5. Beat whites with cream of tartar in a separate bowl at medium speed for about 10 seconds. Increase speed to medium-high, and beat to 2 minutes or until sof peaks form. (Do not overbeat; ifthe whites appear dry and granular, they are overbeaten.) 6. Stir about one-quarter of egg whites into cooled egg mixture to lighten it. Fold in remaining whites gent, using a rubber spatula, ust until incorporated. Do not overmix 7. Pour misture gently into prepared soufté cups to top of rim. To help souflés rise property, run your finger around rim of dish to wipe edges. Bake at 400° for 10 minutes; reduce heat to 360°, and continue to bake 4 minutes or until exterior is setand center is slighty loose when shaken and souflé has risen above dish. Dust with powdered sugar, and serve immediately. Select local deals to print with this recipe: Edit 1PILocal Stores Storellngrediont PricelExpiration Unit Cost Bigg’ -PilsburyAl Purpose Flour $2.50 Vali trough 0829 80.03/02 Rite-Aid - Domino Sugar, Premium Pure Cane, Granulated $3.48 Vali trough 0828 $0.08i02 = Local deal pices and avalbily may vary by sore Lora Offers ued By we crocery server advertisement _wanryrecines.comirscipallemon-souf- 0000001585270 12anos Laren Soufé Recipe Pint Page | MyRecipes.com pyre e + hat) 7 | / ora Go to full version of Lemon Souflé recipe Copyright® 2013 Tine nc. Lifestyle Group All Rights Reserved, Use ofthis ste consttutes acceptance of our Terme of Use and Privacy Poley (Your ‘calfornia Prvacy Rats). Ad Choices advertisement _wanryrecines.comirscipallemon-souf- 0000001585270 22