Souffles
Ready In: 30 mins
Serves: 8
Ingredients
- 1 tablespoon unsalted butter
- 80 g sugar
- 55 g cake flour
- 3⁄4 teaspoon salt
- 3 large eggs, separated
- 1 tablespoon lemon zest, grated
- 85 g yuzu juice
- 224 g whole milk
Directions
- Preheat the oven to 325°F Generously butter and lightly sugar eight 4-ounce ramekins.
- Sift together the flour, salt, and 3 tablespoons sugar and set aside.
- Combine yuzu, milk, yolks, zest and whisk together. Add the dry ingredients.
- Whip egg whites until frothy, add remaining sugar and continue whisking until medium peaks form.
- Gently fold the egg whites into the yolk mixture a little at a time.
- Fill the ramekins with the mixture, Put the ramekins 1 inch apart in a deep baking or roasting pan. Fill the pan with enough water to come halfway up the sides of the ramekins. Cover with foil and bake for 30 minutes.
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