Best Lemon Pudding Souffles Recipes

LEMON PUDDING SOUFFLES

Steps:

• In a small bowl, beat egg yolk until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the milk, butter, flour and salt. Stir in lemon juice and zest., In a small bowl, beat egg white until stiff peaks form. With a spatula, stir a fourth of the egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined. , Divide between 2 ungreased 6-oz. ramekins or custard cups. Place in an 8-in. square baking dish; add 1 in. of hot water to dish. , Bake at 350° for 25-30 minutes or until tops are golden brown. If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.

LEMON PUDDING SOUFFLES

Steps:

• Lightly brush four 8-ounce ramekins with butter, then dust each with sugar. (This can be done up to 2 hours ahead.)
• Melt the butter in a heavy medium saucepan over medium-low heat, then cool to warm. Whisk in the sugar and lemon juice and zest until the sugar is dissolved. Whisk in the egg yolks. Cook over medium-low heat, whisking constantly, until the mixture thickens and an instant-read thermometer registers 175 degrees F, about 10 minutes. Do not boil. Transfer the egg yolk mixture to a large bowl and whisk in the flour until smooth. Cool to room temperature, about 30 minutes.
• Place an oven rack in the center of the oven; preheat the oven to 400 degrees F.
• Put the egg whites, salt and cream of tartar if using in a large, clean nonreactive bowl. Beat the egg whites with an electric mixer until they hold soft peaks. Fold a quarter of the beaten egg whites into the egg yolk mixture to lighten. Gently fold in the remaining egg whites.
• Divide the souffle mixture evenly among the prepared ramekins. Place the filled ramekins in a roasting pan. Carefully fill the pan with enough hot water to come halfway up the sides of the ramekins. Bake the souffles until golden brown on top, 12 to 14 minutes. Using tongs as an aid, carefully remove the hot souffles from the water to a plate.
• If desired, make a small indentation in the center of each souffle and place a small scoop of raspberry sorbet in the indentations. Serve the souffles immediately.
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LEMON PUDDING SOUFFLES

Steps:

• In a small mixing bowl, beat egg yolk until slightly thickened.
• Gradually add sugar, beating until thick and lemon-colored.
• Beat in the milk, butter, flour and salt.
• Ltir in lemon juice and peel.
• In a small mixing bowl, beat egg white until stiff peaks form.
• With a spatula, stir a fourth of the egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined.
• Divide between two ungreased 6 ounce ramekins or custard cups.
• Place in an 8 inch square baking dish; add i inch of hot water to dish.
• Bake at 350 F for 25-30 minutes or until tops are golden brown.
• If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.

LEMON PUDDING SOUFFLES

Steps:

• Place oven rack in the middle position and preheat the oven to 350 degrees.Using butter of nonstick spray oil,lightly grease 8 ounce ramekins and place them in a large baking pan.Set a kettle of water on the stove to boil.In a large bowl,add the sugar,flour,salt,lemon juice& zest,milk and melted butter & whisk until smooth.Beat N egg yolks 1 @ a time & whisk until mixture is thick & pale yellow.N a med.bowl,using a handheld mixer,beat egg whites until stiff but not dry.Fold whites N2 the lemon mixute.Ladle mixture N2 prepared ramekins until each is three quarters full.Place the pan on the middle rack N oven & carefully pour the boiler H20 N2 baking pan until it comes 1/2 inch up the sides of ramekins.Bake til souffles R lightly browned & pudding jiggles slightly,about 40 mins.Carefully remove pan from oven&lift the puddings on2 a rack 2 cool then cover & refrig.When ready 2 serve,heat overn to 325 degrees then turn oven off.place puddings in the warm oven 4 30 mins.Meanwhile,cut off tops& bottoms of oranges.Remove all peel &pith.Separate segments from the membrane & put the segments N a small bow.Squeeze any remaining juice on top and add sugar 2 taste.Orange segments & juice can be spooned on2 or served alongside the warmed puddings.