Lemon Souffle

Cooking With Nick Stellino
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Ingredients:

1/2 cup half-and-half milk
3 tablespoons flour
1/4 cup freshly squeezed lemon juice
2 teaspoons grated lemon zest
1/2 cup sugar
6 egg whites, at room temperature
Pinch of salt
4 egg yolks
1/2 teaspoon vanilla
1 tablespoon powdered sugar
Serves 6 To 8
Printable Version
Preheat the oven to 400 F. Butter a 6-cup souffle dish. Sprinkle a little granulated sugar into the dish and roll it around to coat the bottom sides.
In a medium saucepan, whisk the half-and-half and the flour, until smooth. Stir in the lemon juice, lemon zest and sugar. Cook, stirring constantly, over medium heat until thickened and smooth, about 5 minutes.
In a large bowl, beat the egg white and salt until stiff peaks form. (Egg whites beat to the greatest volume when they are at room temperature.)
Whisk the egg yolks and vanilla into the milk mixture, one at a time. Fold the egg whites into the milk/yolk mixture, one-third at a time. Pour into the prepared souffle dish and bake for 10 minutes. Reduce the oven temperature to 350 F. Bake for 20-25 minutes, until puffy and golden brown. Dust with the powdered sugar and serve immediately.
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