Petite lemon souffles with lemon curd

8 Servings

Ingredients

Quantity Ingredient
¼ cup Flour
1¼ cup Sugar
¼ teaspoon Salt
3 larges Eggs -- separated
1 cup Half and half
Grated rind of 1 lemon
⅓ cup Lemon juice -- freshly
Squeezed

Directions

1. Preheat oven to 375 degrees F F. Stir together flour, sugar, and salt in a mixing bowl.

2. In a separate bowl, whisk egg yolks to blend; whisk in half-and-half, lemon rind, and lemon juice to blend. Stir in sugar mixture.

3. In a third bowl, beat egg whites until soft peaks form. Stir a spoonful of whites into batter to lighten it; fold in remaining whites.

4. Pour batter into 6 or 8 ungreased souffle dishes, charlotte molds, or ramekins (¾-cup to 1-cup capacity), filling almost full.

5. Place souffles in a large baking dish containing about 1 inch of hot water. Bake in oven until souffles are set and top is browned, 30 to 35 minutes.

* Timesaver Tip: Souffle mixture can be prepared several hours ahead and held in the refrigerator before baking. It can also be prepared up to 1 week ahead and frozen. Pour the mixture into individual dishes as directed above. Wrap, label, and freeze at 0 degrees F up to 1 week. To bake, do not thaw. Remove wrap and bake in preheated oven as directed in step 5, 35 to 40 minutes.

Recipe By : the California Culinary Academy File

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