Ingredients for Lemon Custard Souffle
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- Eggs
- 1/2 cup fresh lemon juice
- All Purpose Flour
- Lemons, Zest Of
- 1 cup whole milk
- Heavy Cream
- Pinch of salt
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How to Make Lemon Custard Souffle
- Preheat oven to 350°F (175°C).
- Lightly butter a 9 x 2-inch round cake pan.
- Prepare a larger baking pan and fill it with hot water (about halfway up the sides of the smaller pan – this is for a bain-marie or water bath).
- In a mixing bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 4 large egg yolks, one at a time, then stir in 1/2 cup fresh lemon juice, 1/4 cup all-purpose flour, and the zest of 1 lemon.
- Gradually add 1 cup whole milk and 1/2 cup heavy cream, mixing until well combined.
- In a separate clean bowl, beat 4 large egg whites with a pinch of salt until stiff, glossy peaks form.
- Gently fold about 1/3 of the egg whites into the lemon mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined.
- Pour the batter into the prepared cake pan. Place the cake pan into the larger baking pan with hot water.
- Bake for 50-60 minutes, or until the soufflé is set and the top is golden brown. A toothpick inserted into the center should come out clean.
- Let cool slightly before serving warm. Dust with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
306g
Fat
167g
Carbs
34g
