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LEMON SOUFFLE

I try to stress to my husband not to make pretty foods if I can't photograph it...I mean, what's the point? Then again, my husband makes some really delicious stuff, so I guess it's not always a waste. =P

Case-in-point, this yummy lemon souffle. My eight year-old and my husband, the dynamic kitchen duo, teamed up to make this little delight. Very much a learn-as-you-go-no-recipe-wiggin'-it style. I have to say it turned out well. The top part was a bit egg-y, even though it was nothing but egg (I know-I know) and the fill was on point -not too sweet nor too tart.


Since my two little loves winged this, I've included a recipe from Martha Stewart's website. I'm sure it's the more proper way of making a souffle, but many kuddos to the McCollum Baker's who always make delicious, sometimes unconventional, treats and food...but mostly, for always trying even if it calls for a no-recipe style that may or may not work out.

MARTHA STEWART LEMON SOUFFLES

 

Ingredients

  • 2 tablespoons unsalted butter, plus more, room temperature, for dishes
  • 1/2 cup granulated sugar, plus more for dishes
  • 8 large egg yolks plus 10 large egg whites, room temperature
  • 2 tablespoons all-purpose flour

    Gold Medal Flour All-Purpose
    $2.50 thru 03/18
  • 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest
  • 1 cup whole milk
  • Garnish: confectioners' sugar

Directions

  1. Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
  2. Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.
  3. Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
  4. Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
  5. Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.

 

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