Lemon caramel souffles recipe

Lemon Caramel Souffles recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Lemon caramel souffles recipe, recipe Rating: 4.6
Number of votes:95

Caramel:

1-1/2 cups sugar

1/2 cup water

Souffles:

2-1/4 cups milk

6 egg yolks

1/4 cup sugar

1/2 Tablespoon cornstarch

3 Tablespoons lemon rind (grated)

10 egg whites

1/2 Tablespoon cream of tartar

Instructions:

Combine sugar and water in heavy saucepan and cook over medium high heat until amber. Be very careful!

Carefully coat the insides of a 6-ounce souffle cup with the hot caramel by pouring a few ounces into the cup and twirling it on an angle. Scald milk over double boiler while making caramel. While milk is scalding, cream sugar and eggs yolks together, then take milk off heat and combine with egg mixture; return to heat. Stir constantly until thickened (7 to 10 minutes). Remove from heat.

Combine egg whites and cream of tartar; beat to stiff peak. Fold 1/3 of the egg whites into the thickened base, then gently fold in the rest of the egg whites. Using a ladle, put 5 ounces of the souffle mixture into the caramel-coated souffle dishes. Bake in waterbath in preheated 375-degree oven for 12 to 15 minutes or until tops are lightly browned and top springs back.

This can be served warmed or chilled, and goes well with lemon sorbet.