Lemon soufflé is light and it is not that hard to make. We have stopped using milk a few years ago, and we now drinking Almond milk, I made these soufflé using almond milk, they also taste great.
Prepare time: 40 minutes
Cook time: 14 minutes
Serves: 4-5 servings
1: 1 tbsp butter, 1.5 tbsp sugar;
2: 1 lemon, 1tbs icing sugar;
3: ½ cup almond milk (120g) or milk;
4: 2 extra large egg yolk, 1tbs sugar (14g), 1tsp tsp vanilla extract , 2.5 tbsp flour (21g),
5: 3 extra large egg whites, 1/3 tsp white vinegar (or 1/4 tsp cream of tartar ), 2tbs sugar (28g);
6: 1.5 tbsp icing sugar;
Others: 4-5 8-ounce ramekins.
1: Melt 1 tbsp butter in a microwave oven and brush 4-5 8-ounce ramekins with the melted butter (Picture 1). Dust with 1.5 tbsp fine sugar, rolling it around and coat the sides and shaking out (Picture 2) excess into the next butter brushed ramekin. Place the ramekins in the fridge.
2: Wash lemon with cold water and pat dry with kitchen paper towel and grate the yellow out skin of the lemon (Picture 4), but be careful not to grate the white pith underneath (the pith will make the soufflés bitter). Cut the lemons in half and squeeze the juice to the bowl about 3 tbsp. Add 1 tbsp icing sugar to the lemon juice, mix and set aside (Picture 4).
3: Bring the almond milk to a boil in a saucepan over medium heat (Picture 5). Remove from the heat. Whisk the egg yolks, vanilla, and 1tbs sugar (Picture 6) in a medium bowl, add 2.5 tbsp flour (Picture 7) and mix well. Whisk ¼ amount hot almond milk into the egg yolk mixture until blended (Picture 8). Repeat with the rest hot almond milk (Picture 9).
4: Pour the almond milk and egg yolk mixture back to the saucepan , on medium heat, stir constantly until thickened (Picture 10) (about 1.5 minutes) and remove the custard from the heat. Whisk in lemon zest, juice and icing sugar mixture (Picture 11) until smooth.
5: Preheat oven to 400F/205C. Place egg whites in a bowl (make sure your bowl and mixer are clean and dry ), add 1/3 tsp white vinegar to the egg whites and beat with an electric mixer on high speed until soft peaks form (Picture 12). Then add 2 tbsp sugar and beat until stiff (Picture 13).
6: Add 1/3 of the beaten egg white into the yolk and milk mixture (Picture 14) and mix well. Then pour it back to the remaining 2/3 beaten egg whites. Gently fold with a spatula to mix until just blended (Picture 15), don’t overdo it or you will deflate the egg whites. See my chiffon cake video on folding techniques.
7: Pour batter into ramekins to just below the rim (Picture 16), smooth the tops with a knife. Place them on a baking sheet and put them in the oven. Reduce the oven to 375F/190C, bake for 14-16 minutes. It should still be wobbly when you take it out of the oven. Sprinkle with icing sugar and serve immediately.