3d pan white

Lemon Souffle with Caramel Sauce

For Caramel Sauce:


6 tbsp. light corn syrup

1/2 cup plus 2 tbsp sugar

2 tbsp. unsalted butter

1/2 cup heavy cream

In a heavy medium saucepan, stir corn syrup and sugar, until sugar dissolves and mixture starts boiling, the cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 9 minutes. Off the heat, carefully stir in the butter with a wooden spoon. Stir in the cream in a thin stream. Transfer the caramel to heatproof pitcher and let cool


For Souffle:

Vegetable oil

1 teaspoon unflavored gelatin


3 large eggs, separated

2 tablespoons cornstarch

1 cup plus 2 tablespoons whole milk

6 tablespoons sugar, divided

6 tablespoons fresh lemon juice

1 1/2 teaspoons finely grated lemon peel


Lightly oil six 3/4 cup souffle dishes, set aside.

Pour 1/4 cup water into small bowl. Sprinkle gelatin over;, let stand until gelatin softens, about 15 minutes

Meanwhile, whisk egg yolks and cornstarch in medium bowl until smooth. combine milk and 3 tablespoons sugar in heavy medium saucepan, stir over medium heat until sugar dissolves and mixture comes to simmer. Gradually whisk 1/3 of hot milk mixture into yolk mixture. Pour mixture back into remaining milk mixture in saucepan. Whisk constantly over medium heat until custard thickens, about 2 -4 minutes. Remove from heat; whisk in lemon juice and lemon peel. Add gelatin mixture ; stir until gelatin dissolves. Transfer custard to medium bowl; let stand 10 minutes to cool slightly.

Whisk egg whites and remaining 3 tablespoons sugar in medium bowl to blen. Set bowl over saucepan of simmering water (do not allow bowl bottom to touch water); whisk constantly about 2 minutes, until all sugar dissolves completely. Transfer egg white mixture to large bowl of stand mixer and beat until stiff peaks form.

Fold egg white mixture nto warm lemon custard in 3 additions.

Divide lemon custard amond prepared souffle dishes. Refrigerate souffles uncovered overnight.

Runs small knife around souffles to loosen. Place small plate atop 1 souffle and invert. Using both hands, hold plate and souffle dish tightly together and shake gently, allowing souffle to settle on plate.

Spoon room temperature caramel Sauce generously over top of each souffle and serve.


Souffle recipe- Bon Appetit

Caramel Recipe -mine

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Taken on June 3, 2006