Soufflés are something that bring fanciness to a meal with their appearance and French name. This is a recipe from one of my Southern Living cookbooks that I have always wanted to test out, and this morning I decided to finally give it a go since I had all of the ingredients needed. These really are beautiful right out of the oven, and it is best to present and serve immediately because they tend to deflate in a matter of a few minutes. The lemon cream that accompanies this cute little dessert is just as beautiful and very simple to put together. I think I may even like the cream better than the soufflé! These are also great flavors for the holiday season coming up, and you could even substitute orange for the lemon ingredients in the cream, and I bet it would be just as delicious!
Ingredients:
Butter or margarine for greasing
granulated sugar for dusting
1/4 cup butter
1/4 cup all-purpose flour
1 1/4 cups milk
2/3 cup granulated sugar
1/4 cup molasses
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
5 large eggs, separated
Garnish: powdered sugar
Lemon Cream (see at end of soufflé recipe)
1. Grease bottoms and sides of 8 (6 or 7 ounce) custard cups or ramekins evenly with butter. Lightly coat the sides and bottoms of cups evenly with sugar, shaking out excess. Place cups in a 13-x 9-inch pan (or larger if using larger ramekins; just try to keep them from touching if possible. See picture below.) Set aside.
2. Melt 1/4 cup butter in a large saucepan over medium heat; whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisk in milk, whisking constantly until thickened. Remove from heat. Whisk in 2/3 cup granulated sugar gradually, then whisk in next 5 ingredients.
3. Whisk egg yolks until thick and pale. (see photo below) Gradually stir about one-fourth of hot mixture into egg yolks; add yolk mixture to remaining hot mixture, stirring constantly. Cook over medium heat 1 minute. Cool 20 minutes. Preheat oven to 400 F degrees.
4. Beat egg whites at high speed with an electric mixture until soft peaks form. Gradually fold egg whites into custard mixture. Spoon evenly into custard cups, filling until about 1/4 inch from top.
5. Bake at 400 F degrees for 18-20 minutes or until puffed and set. Meanwhile, make Lemon Cream. (recipe below) Sprinkle with powdered sugar, if desired. Serve immediately with Lemon Cream.
Makes 8 servings.
LEMON CREAM
1 cup whipping cream
2 tablespoons sugar
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1. Beat whipping cream at medium speed until foamy; gradually add sugar, then lemon zest and juice, beating until soft peaks form. *You could probably also substitute orange zest and juice for the lemon, but I have never tried that!
Makes 2 cups.
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