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Ingredients
| granulated sugar: 9 Tbl |
| lemon zest: 1 Tbl |
| eggs: 4 (yolks, large) |
| salted butter: 1/4 cup (cut into pieces) |
| lemon juice: 1/4 cup (fresh) |
| orange juice: 2 Tbl (fresh) |
| eggs: 7 (whites, large//room temperature) |
| powdered sugar |
| granulated sugar: 1 cup |
| water: 1/4 cup |
| light whipping cream (fluid): 1 cup |
| salt: 1/4 tsp |
| vanilla extract: 1/2 tsp |
Lemon Butter Souffle with Warm Caramel Sauce
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Mix sugar and lemon zest in a small bowl.
- Whisk yolks with 5 tblsps lemon sugar in small bowl until thick and pale.
- Bring butter and juices to boil in small saucepan, stirring frequently.
- Gradually whisk into yolk mixture.
- Return to saucepan and whisk over medium-low heat until mixture resembles thick custard, about 4 minutes.
- Do not let boil.
- Pour into bowl and cool completely (can be prepared up to 1 day ahead and refrigerated. Bring to room temperature and whisk before continuing.).
- Position rack in center of oven and preheat to 350F.
- Butter 2 ½ quart soufflé dish.
- Sprinkle 1 tblsp sugar over bottom and up sides of dish.
- Beat whites until soft peaks form.
- Gradually add remaining lemon sugar and beat until stiff but not dry.
- Fold ¼ of whites into yolk mixture to lighten.
- Gently fold in remaining whites.
- Transfer to prepared dish.
- Bake until soufflé rises but center is not firm to touch, about 20 minutes.
- Sift icing sugar over top.
- Serve immediately, passing Warm Caramel Sauce separately.
- For Warm Caramel Sauce (about 1 ½ cups): Cook sugar and water in medium saucepan over low heat, stirring until sugar dissolves.
- Increase heat and boil without stirring until sugar turns a deep golden-brown.
- Reduce heat to low.
- Add whipping cream, salt and vanilla extract and stir until smooth.
- Can be prepared 1 week ahead.
- Cool, cover and refrigerate.
- Rewarm over low heat before serving.