GRANDMA’S LEMON CUSTARD SOUFFLE’ (SOUFFLE’ AL LIMONE)


From my grandma’s memories, one of the most delicious and amazing recipe.

  • ⅓ cup unbleached all-purpose flour
  • ⅔ cup white sugar
  • 1 pinch kosher salt
  • 3 tablespoons unsalted butter, at room temperature
  • 3 large eggs, separated
  • ½ teaspoon vanilla
  • zest and 2 tablespoons juice from 1 lemon
  • 1 cup whole milk
  • lemon zest curls, optional garnish

 

METHOD

  1. Preheat oven to 350 degrees.
  2. Sift the flour. Add the sugar, salt and butter. Using a standing mixer, blend ingredients.
  3. Beat the egg yolks with a fork and add to mixture. Mix until well blended.
  4. Using a handheld mixer, whip the egg whites until stiff. Fold into pudding.
  5. Pour pudding mixture into a buttered soufflé dish. Place dish in a pan of hot water. Water should be about 2 inches deep.
  6. Bake 25-30 minutes until a tester comes out clean. Allow soufflé to rest 30 minutes before serving. It can also be served chilled.

 

 

 

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