Luscious Lemon Soufflé Pudding
- Preheat the Oven
- Preheat your oven to 325°F (170°C). Butter 6 individual ramekins or Pyrex bowls and place them in a large baking pan.
- Prepare the Sugar
- Remove and set aside 2 tablespoons of sugar for later use.
- Separate the Eggs
- In a large mixing bowl, place the egg yolks. In a separate bowl (preferably plastic or metal), place the egg whites.
- Cream the Butter and Sugar
- In the bowl with the egg yolks, cream together the softened butter and the remaining sugar (1 cup minus the reserved 2 tablespoons) until the mixture is well blended and fluffy.
- Incorporate the Egg Yolks
- Beat in the egg yolks one at a time, mixing well after each addition. Add the vanilla extract and lemon zest, stirring to combine.
- Mix Dry Ingredients
- Add the flour and salt to the mixture, beating just until combined.
- Add Milk and Lemon Juice
- With the mixer on low, gradually mix in the milk and lemon juice. The batter will be quite liquid.
- Whip the Egg Whites
- In the bowl with very clean beaters, beat the egg whites with the cream of tartar until foamy, then continue beating until soft peaks form. Gradually add the reserved 2 tablespoons of sugar and beat until stiff peaks form.
- Fold Egg Whites into Batter
- Gently fold the whipped egg whites into the yolk mixture just until fully incorporated, ensuring there are no visible chunks of egg whites.
- Fill the Ramekins
- Using a ladle, fill each ramekin with the batter almost to the top.
- Prepare the Water Bath
- Place the filled ramekins in the large baking pan. Carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins. (Tip: For easier handling, you can place the baking pan in the oven first, then pour in the water to avoid splashing.)
- Bake
- Bake for 40-45 minutes. The tops should puff up and become a deep golden brown, rising about 1 inch (2 cm) above the rim of the ramekins.
- Cool and Serve
- Carefully remove the baking pan from the oven and gently take the ramekins out of the water bath, placing them on a kitchen towel to absorb any excess moisture. Allow the soufflés to cool slightly before serving. They may sink a bit as they cool, similar to a traditional soufflé.
- Enjoy
- Serve warm or hot, with a dusting of powdered sugar or a dollop of whipped cream on top. These are best enjoyed fresh from the oven, but they can be stored and reheated if necessary. Enjoy your delightful lemon soufflés!
Reviews
Ingredients:
Adjust Servings
45g butter to unsalted, softened, room temperature | |
0.125teaspoon cream of tartar | |
3 eggs | |
50g flour | |
2tablespoons lemon juice | |
1tablespoon lemon zest | |
6servings powdered sugar | |
6servings salt to taste | |
200g sugar divided | |
1teaspoon vanilla | |
1cup milk light, whole, low fat, (I used half milk + half cream) |
Directions
1.
Preheat the Oven
Preheat your oven to 325°F (170°C). Butter 6 individual ramekins or Pyrex bowls and place them in a large baking pan.
Mark as complete
2.
Prepare the Sugar
Remove and set aside 2 tablespoons of sugar for later use.
Mark as complete
3.
Separate the Eggs
In a large mixing bowl, place the egg yolks. In a separate bowl (preferably plastic or metal), place the egg whites.
Mark as complete
4.
Cream the Butter and Sugar
In the bowl with the egg yolks, cream together the softened butter and the remaining sugar (1 cup minus the reserved 2 tablespoons) until the mixture is well blended and fluffy.
Mark as complete
5.
Incorporate the Egg Yolks
Beat in the egg yolks one at a time, mixing well after each addition. Add the vanilla extract and lemon zest, stirring to combine.
Mark as complete
6.
Mix Dry Ingredients
Add the flour and salt to the mixture, beating just until combined.
Mark as complete
7.
Add Milk and Lemon Juice
With the mixer on low, gradually mix in the milk and lemon juice. The batter will be quite liquid.
Mark as complete
8.
Whip the Egg Whites
In the bowl with very clean beaters, beat the egg whites with the cream of tartar until foamy, then continue beating until soft peaks form. Gradually add the reserved 2 tablespoons of sugar and beat until stiff peaks form.
Mark as complete
9.
Fold Egg Whites into Batter
Gently fold the whipped egg whites into the yolk mixture just until fully incorporated, ensuring there are no visible chunks of egg whites.
Mark as complete
10.
Fill the Ramekins
Using a ladle, fill each ramekin with the batter almost to the top.
Mark as complete
11.
Prepare the Water Bath
Place the filled ramekins in the large baking pan. Carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins. (Tip: For easier handling, you can place the baking pan in the oven first, then pour in the water to avoid splashing.)
Mark as complete
12.
Bake
Bake for 40-45 minutes. The tops should puff up and become a deep golden brown, rising about 1 inch (2 cm) above the rim of the ramekins.
Mark as complete
13.
Cool and Serve
Carefully remove the baking pan from the oven and gently take the ramekins out of the water bath, placing them on a kitchen towel to absorb any excess moisture. Allow the soufflés to cool slightly before serving. They may sink a bit as they cool, similar to a traditional soufflé.
Mark as complete
14.
Enjoy
Serve warm or hot, with a dusting of powdered sugar or a dollop of whipped cream on top. These are best enjoyed fresh from the oven, but they can be stored and reheated if necessary. Enjoy your delightful lemon soufflés!
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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