Ingredients for Lemon Pudding Souffles
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How to Make Lemon Pudding Souffles
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 2 large egg yolks until thickened and pale yellow.
- Gradually whisk in ½ cup granulated sugar until thick and lemon-colored.
- Whisk in 1 cup whole milk, 2 tablespoons melted unsalted butter, 2 tablespoons all-purpose flour, and a pinch of salt until smooth.
- Stir in ⅓ cup fresh lemon juice and the zest of 1 lemon.
- In a clean, grease-free bowl, beat 2 large egg whites with a pinch of salt until stiff, glossy peaks form.
- Gently fold one-fourth of the egg whites into the lemon mixture to lighten it.
- Gently fold in the remaining egg whites until just combined. Be careful not to overmix.
- Divide the batter evenly between two 6-ounce ungreased ramekins or custard cups.
- Place the ramekins in an 8-inch square baking pan.
- Carefully pour 1 inch of hot water into the baking pan (bain-marie).
- Bake for 25-30 minutes, or until the soufflés are puffed and golden brown.
- If desired, sprinkle with coarse sugar during the last 5 minutes of baking.
- Garnish with fresh pansies, mint sprigs, and extra lemon zest.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
135g
Fat
26g
Carbs
13g
