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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Preheat oven to 400F. Coat six 3/4-cup souffl dishes with butter and
sugar.
Bring milk to simmer in medium saucepan over medium heat. Whisk 1/4 cup
sugar, cornstarch, and yolks in bowl to blend. Gradually whisk in hot milk.
Return mixture to saucepan; bring to simmer, whisking constantly. Remove
from heat. Whisk in lemon juice and peel. Cool.
Using electric mixer, beat egg whites to soft peaks. Gradually beat in
remaining 1/2 cup sugar. Continue beating until stiff but not dry. Fold 1/4
of whites into lemon mixture. Fold in remaining whites. Spoon mixture into
prepared dishes, dividing equally. Bake until puffed and brown on top,
about 18 minutes. Serve immediately.
Contributor: Bon Appetit May 2001
| Ingredients:
264/5629 Gallon(s) whole milk
6 783/3022 Ounce(s) sugar
3 1/2 Tablespoon(s) cornstarch
3 egg yolks
5 Tablespoon(s) lemon juice
3 Teaspoon(s) grated lemon peel
5 egg whites |
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