Baked Lemon Souf­fle

Isis Town and Country - - Towns & Country - A win­ter warmer

Take your din­ner party to the next level and give a hot souf­fle a go. This can be pre­pared in ad­vance up to the point where you beat the egg whites, so the last bit of work is rel­a­tively speedy. Have your ramekins greased and the oven hot, ready for last-minute ac­tion.


Makes 4 1 tbsp but­ter, ic­ing su­gar for greas­ing ramekins, zest and juice of 2 lemons, 200ml milk, ½ cup caster su­gar, 60g but­ter, 3 tbsp flour, 2 tbsp grand marnier, 3 egg yolks, 4 egg whites, ic­ing su­gar for dust­ing


Pre­heat oven to 200C. Grease 4 x 200ml ramekins with but­ter and dust with ic­ing su­gar. Set aside on a bak­ing dish. In a pot place lemon zest and juice, milk and su­gar. Slowly bring to a sim­mer, stir­ring. In a small pot melt but­ter, add flour and cook for 2 or 3 min­utes. Slowly add warm milk, whisk­ing un­til mix­ture is thick. Re­move from heat and cool for a few min­utes. Add grand marnier and egg yolks one at a time. Stir well. Beat egg whites un­til stiff. Take a third of the cus­tard mix­ture and gen­tly fold into whites, then tip into the cus­tard. Fold gen­tly un­til com­bined. Spoon evenly into ramekins and place straight into the oven. Cook, 15-20 min­utes, un­til well risen and golden. Dust with ic­ing su­gar and serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.