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Wednesday, July 20

Lemon soufflé

Butter, unsalted, cubed, room temperature
3 tablespoons +
Sugar, castor
Egg yolks
2 large
Sugar, granulated
3 tablespoons +
1 tablespoon
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
Cream of tartar
½ teaspoon
Salt, kosher
Sugar, confectioners’
  1. Preheat the oven to 375°F; ensure a rack is mounted in the center, and position a rimmed baking sheet on a rack beneath. 
  2. Using a pastry brush, butter four 10-ounce ramekins using an upward brushstroke. 
  3. Lightly dust each ramekin with castor sugar, shaking out the excess. 
  4. Place the ramekins in the refrigerator for 5 to 10 minutes so the butter solidifies. 
  5. 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. 
  6. Whisk in the cornstarch, then slowly add half of the warm milk to temper the eggs, whisking constantly to prevent the yolks from curdling. 
  7. 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. 
  8. Remove the saucepan from the heat and whisk in the butter, lemon juice and zest, and vanilla. 
  9. 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. 
  10. 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. 
  11. Continue to beat while gradually adding 1-tablespoon sugar until stiff, glossy peaks form. 
  12. 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. 
  13. Fill the batter to the top of each prepared ramekin and flatten using an offset spatula or butter knife. 
  14. Using your thumb, wipe around the inside rim to remove any batter and help the soufflé rise evenly. 
  15. Bake the soufflés for 12 to 14 minutes, or until firm, risen, and golden brown on top. 
  16. Dust the tops with confectioners’ sugar and serve immediately (soufflé will begin to deflate within 5 minutes). 
Recipe adapted from Tasting Table.

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