Lemon-Raspberry Soufflés Recipe
4 large eggs, yolks and whites separated and at room temperature
8 Tbsp. granulated sugar, divided
1/4 c. all-purpose flour
1 c. milk
2 tsp. zest plus 1/3 c. juice from 2 large lemons
3 Tbsp. confectioners’ sugar, plus extra for dusting
1/2 pint fresh raspberries
1/4 tsp. cream of tartar
You will need six ramekins or custard cups, 3/4 to 1 cup capacity each.
Whisk egg yolks, 4 tablespoons granulated sugar, and flour in a medium saucepan until blended. Heat milk in a two cup glass measuring cup in microwave until it comes to a simmer. Whisk hot milk in a thin stream into yolk mixture until smooth. Cook over medium-low heat, whisking slowly and constantly, until mixture starts to bubble and thickens, about five minutes. Scrape mixture into a large bowl; whisk in lemon zest and juice, and 3 tablespoons confectioners’ sugar until well blended. Place a piece of plastic wrap directly on surface of soufflé base and cool to room temperature, about 30 minutes.
Heat oven to 400°F. Butter and coat ramekins with 2 tablespoons granulated sugar, tap out excess. Place ramekins on a rimmed baking sheet; add six to eight raspberries to bottom of each.
Beat egg whites and cream of tartar in large bowl with mixer on medium speed until soft peaks form. Gradually beat in remaining 2 tablespoons granulated sugar; continue to beat until stiff, glossy peaks form. Stir 1/4 of the egg white mixture into yolk mixture to loosen, then fold in remaining egg whites until just blended. Spoon soufflé mixture into prepared ramekins; level tops.
Bake 15 minutes, or until puffed and tops are lightly browned. Immediately dust with confectioners’ sugar and serve hot.
Recipe from Woman’s Day
Nutrition information per serving:
Total fat 5g
Saturated fat 2g
Dietary fiber 2g