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Archive for the ‘Souffle’ Category

Lemon Souffle

My lemon tree has a ton of lemons this year and I love getting to make different lemon desserts.

Our lemon tree:

One of my most favorite deserts is souffle and this lemon souffle does not disappoint. Souffles may seem hard to make, but they really aren’t too bad. The hardest part is tempering the eggs with the hot milk, but just go slow and you should be fine. The other trick is to remove the custard (yolk/milk mixture) from the heat just as it starts to get thick. If you wait to long it will get too thick.

Lemon Souffle (Epicurious)

Ingredients:
3/4 cup plus 1 tablespoon whole milk (I used skim)
3/4 cup sugar
3 1/2 tablespoons cornstarch
3 large egg yolks
5 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
5 large egg whites

Directions:
Preheat oven to 400°F. Coat six 3/4-cup soufflé dishes with butter and sugar. Bring milk to simmer in medium saucepan over medium heat. Whisk 1/4 cup sugar, cornstarch, and yolks in bowl to blend. Gradually whisk in hot milk. Return mixture to saucepan; bring to simmer, whisking constantly. Remove from heat. Whisk in lemon juice and peel. Cool.
Using electric mixer, beat egg whites to soft peaks. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff but not dry. Fold 1/4 of whites into lemon mixture. Fold in remaining whites. Spoon mixture into prepared dishes, dividing equally. Bake until puffed and brown on top, about 18 minutes. Serve immediately.

Note: I used 4 larger ramekins. I baked 2 and then froze the other two. They cook up pretty well straight from the freezer.

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Importing from old blog, this was originally made on August 11, 2006.

I was checking out the cooking light website a couple of weeks ago and they had an article about making souffles. I’ve been wanting to make a chocolate souffle for awhile, so I thought I would give this recipe a shot.

The souffle looks kinda gross in the picture above, but it tasted pretty good. I think the sauce was a bit too thick and a little too bitter. The souffle itself was good, but I messed up a bit by not beating the egg whites enough. However, it still turned out well. An added bonus was that I could freeze the extra souffles and just pop them in the oven when I wanted to bake them. That was wonderful since all souffle recipes make at least 4 servings. I would make this again but I will try out other recipes first.

Here is the recipe:

Double Chocolate Soufflés with Warm Fudge Sauce

You can prepare the ingredients ahead, spoon the batter into soufflé dishes, cover, and freeze until you’re ready to cook them. They can go straight from the freezer to the oven. Make the sauce ahead, too, and simply warm it before serving. This recipe received our Test Kitchens’ highest rating.

Soufflé:
Cooking spray
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 1/4 cups fat-free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 large egg yolk
6 large egg whites

Sauce:
1 tablespoon butter
1/3 cup sugar
2 tablespoons unsweetened cocoa
1 tablespoon all-purpose flour
1/2 cup fat-free milk
1/2 ounce bittersweet chocolate, chopped

Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.

To prepare the soufflés, lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.

Combine remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes or until slightly thick, stirring constantly with a whisk; remove from heat. Add 3 ounces chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature. Stir in vanilla and egg yolk.

Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean.

To prepare sauce, melt butter in a small saucepan over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour; stir well with a whisk. Gradually add 1/2 cup milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 ounce chocolate, stirring until smooth. Serve warm with soufflés.

Yield: 6 servings (serving size: 1 soufflé and about 2 tablespoons sauce)

CALORIES 315(26% from fat); FAT 9g (sat 5.1g,mono 1.8g,poly 0.3g); PROTEIN 9.1g; CHOLESTEROL 41mg; CALCIUM 79mg; SODIUM 153mg; FIBER 2.9g; IRON 1.4mg; CARBOHYDRATE 51.8g
Cooking Light, APRIL 2006

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