Total Time
35mins
Prep 25 mins
Cook 10 mins

The meltingly smooth and creamy "crust" contains an airy souffle-like filling. Rich, yet light, this dessert is perfect after a substantial meal. Nice with crisp ginger or butter cookies. Originally from a June 1979 issue of Bon Apetit. Freezing time is not included in prep time.

Ingredients Nutrition

Directions

  1. For Creme Patissiere:.
  2. Place yolks in a small deep saucepan and beat with whisk until light and frothy.
  3. Gradually add sugar, beating constantly until mixture is thick and lemon-colored and forms a ribbon when it falls from whisk.
  4. Add flour and beat until smooth.
  5. Add hot milk a little at a time, beating constantly until well blended.
  6. Place saucepan over medium heat and cook,stirring constantly with whisk, until mixture is thick and coats spoon, about 5 to 6 minutes.
  7. Be sure whisk reaches sides and bottom of pan to prevent lumping or scorching.
  8. Pour into a bowl and stir in vanilla.
  9. Cool slightly, then cover and chill.
  10. * creme can be covered and refrigerated several days before using, if desired. Bring to room temperature and whisk until loosened before using in the souffle.
  11. For souffle:.
  12. Cut strip of foil long enough to wrap around a 1 1/2 quart souffle dish.
  13. Fold in half lengthwise;generously butter on side and sprinkle with sugar.
  14. Wrap around dish letting foil extend about 4 inches above the rim; secure with string.
  15. Whip cream in large bowl until soft peaks form; fold in creme patissiere and lemon juice and set aside.
  16. Whip egg whites in a separate bowl until foamy;add cream of tartar and salt and continue beating until soft peaks form.
  17. Gradually add sugar, beating constantly until mixture is stiff and shiny.
  18. Carefully fold whites into lemon-creme mixture until completely incorporated.
  19. Spoon into prepared dish; swirl top with spoon or spatula.
  20. Carefully cover top with foil and freeze until quite firm, but not solid, about 6 hours.
  21. Remove collar and set dish on a platter lined with lemon leaves.
  22. Garnish with candied orange and lemon slivers.

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