A souffle is a baked egg-based dish that originated in France in the early 18th century. The word souffle comes from the French word souffler which means “to breathe” or “to puff.” Egg whites beaten to a soft peak give the dish lift or puffiness. Souffles are typically baked in individual ramekin dishes or larger souffle dishes. They will be slightly wobbly in the center when they’re removed from the oven, with the inside having the consistency of a pudding. Savory souffles such as ones containing cheese, herbs, vegetables, or meat can be served as an entrée. Sweet varieties like those with chocolate or fruit are served as dessert and possibly with ice cream or sauce.
Recipe Servings: 8
Ingredients
- ½ cup and 2 Tbsp sugar, divided
- ½ cup milk
- 1 tsp lemon zest
- 3 large eggs, separated
- 2 Tbsp all-purpose flour
- ¼ cup fresh lemon juice
- ⅛ tsp salt
- ⅛ tsp cream of tartar
- Powdered sugar, as needed for topping
Directions
- Set an oven rack at the lowest position and preheat the oven to 400°F.
- Grease eight 6-ounce ramekins and dust them lightly with 2 tablespoons of sugar. Place the ramekins on a baking sheet and chill them in the refrigerator until ready to use.
- Combine the milk and lemon zest in a small saucepan and scald it over medium heat. Remove it from the heat and let it cool.
- Beat the ½ cup sugar and two egg yolks in a large bowl using an electric mixer for 3–4 minutes or until light and fluffy, scraping down the sides of the bowl several times. Discard the third yolk.
- Add the milk mixture to the egg mixture and mix thoroughly. Add the lemon juice and salt and place the mixture over low heat and cook, stirring constantly, for about 3 minutes or until thick and creamy.
- Remove the mixture from the heat and let it cool completely.
- Combine the egg whites and cream of tartar in a bowl and beat using an electric mixer on medium speed for about 10 seconds. Increase the speed to medium-high and continue to beat for 1–2 minutes or until soft peaks form. Don’t over beat. If egg whites appear dry and granular they are overbeaten.
- Stir about a quarter of the egg whites into the cooled egg mixture to lighten it. Fold in the remaining whites gently, just until incorporated. Do not overmix.
- Pour the mixture into the prepared ramekins, filling them to the top of the rim. Run a finger around the rims to wipe off the edge.
- Bake the souffle for about 35 minutes or until it is golden-brown and puffed up.
- Remove the souffle from the oven, sprinkle it with powdered sugar, and serve immediately.
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