Dees Lemon Soufflé
These individual soufflés are easier to make than you might think! To help them rise properly, use upward brush strokes to butter the dishes.
Yields: 6 individual soufflés or one large soufflé
Prep Time: N/A
Cook Time: 16 minutes
INGREDIENTS
3 tablespoons unsalted butter, plus more, room temperature, for dishes
3/4 cup plus 2 tablespoons granulated sugar, plus more for dishes
8 large egg yolks plus 10 large egg whites, room temperature
2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest
1 cup whole milk
2 teaspoons vanilla extract
TOPPING SAUCE
1 teaspoon butter
1 cup Haagen Daaz vanilla ice cream
1 vanilla bean
1/4 cup Half and Half
1/4 cup brown sugar
Reddi Whip
Garnish: confectioners' sugar
DIRECTIONS
1. Preheat oven to 375º. Butter six 12-ounce soufflé dishes (or one single 7 1/2" diameter soufflé dish), then dust with granulated sugar. Whisk together yolks, flour, zest, and 1/2 cup granulated sugar.
2. Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Whisk in butter and lemon juice.
3. Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and 2 teaspoons vanilla, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
4. Fill each souffé dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
5. Bake on a rimmed baking sheet until soufflés rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before soufflés lose their height.
TOPPING SAUCE
In a saucepan over low heat melt one teaspoon butter. Add 1 cup of Haagen-Daaz vanilla ice cream, some vanilla bean, 1/4 cup of Half and Half, and 1/4 cup of brown sugar. Stir to mix well.
Whisk in enough Reddi Whip to make it thick. Remove from heat.
Make a small hole in each soufflé, and pour in sauce.
This is a good one! Your chef, Boy R. Dees
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