Butter, unsalted, cubed, room
temperature
|
3 tablespoons +
|
Sugar, castor
|
Dusting
|
Egg yolks
|
2 large
|
Sugar, granulated
|
3 tablespoons +
1 tablespoon |
Cornstarch
|
1 ½ tablespoons
|
Milk, warmed
|
1/3 cup
|
Lemon zest
|
1 ½ teaspoons
|
Lemon juice
|
¼ cup
|
Vanilla extract
|
1 ½ teaspoons
|
Egg whites, room temperature
|
5
|
Cream of tartar
|
½ teaspoon
|
Salt, kosher
|
Pinch
|
Sugar, confectioners’
|
Dusting
|
- Preheat the oven to 375°F; ensure a rack is mounted in the center, and position a rimmed baking sheet on a rack beneath.
- Using a pastry brush, butter four 10-ounce ramekins using an upward brushstroke.
- Lightly dust each ramekin with castor sugar, shaking out the excess.
- Place the ramekins in the refrigerator for 5 to 10 minutes so the butter solidifies.
- In a mixing bowl, whisk together the yolks and 3-tablespoons sugar until the yolks have doubled in size and have become thick and yellow.
- Whisk in the cornstarch, then slowly add half of the warm milk to temper the eggs, whisking constantly to prevent the yolks from curdling.
- Return the mixture to a 2-quart saucepan with the remaining milk over medium-low heat, whisking constantly until slightly thickened, about 5 to 6 minutes.
- Remove the saucepan from the heat and whisk in the butter, lemon juice and zest, and vanilla.
- Transfer to a large mixing bowl, and press plastic wrap directly onto the surface of the pastry cream and allow it to sit at room temperature for 15 minutes.
- In a large mixing bowl or in the bowl of a stand mixer, beat the egg whites, cream of tartar, and a pinch of salt together until foamy.
- Continue to beat while gradually adding 1-tablespoon sugar until stiff, glossy peaks form.
- Stir one-third of the egg whites into the lemon mixture, then fold in the remaining whites until there are no streaks, ensuring not to overmix.
- Fill the batter to the top of each prepared ramekin and flatten using an offset spatula or butter knife.
- Using your thumb, wipe around the inside rim to remove any batter and help the soufflé rise evenly.
- Bake the soufflés for 12 to 14 minutes, or until firm, risen, and golden brown on top.
- Dust the tops with confectioners’ sugar and serve immediately (soufflé will begin to deflate within 5 minutes).
No comments:
Post a Comment