Lemon Butter Souffle with Warm Caramel Sauce
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 9 tablespoons sugar
- 1 tablespoon lemon, zest of
- 4 large egg yolks
- 1⁄4 cup butter, cut into pieces
- 1⁄4 cup fresh lemon juice
- 2 tablespoons fresh orange juice
- 7 large egg whites, room temperature
- icing sugar
-
Warm Caramel Sauce
- 1 cup sugar
- 1⁄4 cup water
- 1 cup cream
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon vanilla extract
directions
- Mix sugar and lemon zest in a small bowl.
- Whisk yolks with 5 tblsps lemon sugar in small bowl until thick and pale.
- Bring butter and juices to boil in small saucepan, stirring frequently.
- Gradually whisk into yolk mixture.
- Return to saucepan and whisk over medium-low heat until mixture resembles thick custard, about 4 minutes.
- Do not let boil.
- Pour into bowl and cool completely (can be prepared up to 1 day ahead and refrigerated. Bring to room temperature and whisk before continuing.).
- Position rack in center of oven and preheat to 350F.
- Butter 2 ½ quart soufflé dish.
- Sprinkle 1 tblsp sugar over bottom and up sides of dish.
- Beat whites until soft peaks form.
- Gradually add remaining lemon sugar and beat until stiff but not dry.
- Fold ¼ of whites into yolk mixture to lighten.
- Gently fold in remaining whites.
- Transfer to prepared dish.
- Bake until soufflé rises but center is not firm to touch, about 20 minutes.
- Sift icing sugar over top.
- Serve immediately, passing Warm Caramel Sauce separately.
- For Warm Caramel Sauce (about 1 ½ cups): Cook sugar and water in medium saucepan over low heat, stirring until sugar dissolves.
- Increase heat and boil without stirring until sugar turns a deep golden-brown.
- Reduce heat to low.
- Add whipping cream, salt and vanilla extract and stir until smooth.
- Can be prepared 1 week ahead.
- Cool, cover and refrigerate.
- Rewarm over low heat before serving.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.