Lemon Pudding Souffle Food

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 SOUFFLé

Steps:

• In a large kettle, combine the milk, cream, sugar, lemon zest, egg yolks, cornstarch, and salt. Whisk to combine.
• Transfer to the stove and slowly heat over medium-high heat. Stir continuously with a rubber spatula to ensure the mixture is heating evenly. Cook until the mixture comes to a low simmer. Bubbles should appear throughout, 5-8 minutes.
• Remove from heat and strain into a large bowl. Press through a strainer and stir in lemon juice, vanilla, and butter. Stir until the butter is melted.
• Place plastic wrap directly on pudding and chill at least 6 hours or overnight.
• Combine the cream, powdered sugar, and limoncello in a large bowl.
• Start to beat on low with a hand or stand mixer.
• After about one minute when the mixture becomes frothy, turn the mixer up to high and continue to beat until stiff peaks form, 2-4 minutes.
• Add the sour cream and mix in until combined.
• In a large bowl, fold together the pudding and whipped cream.
• Once mostly mixed, add the angel food cake and continue to fold until the mixture is combined.
• Prepare a soufflé dish by folding a 24'' piece of aluminum foil lengthwise into thirds. Create a collar around the top of the 2-quart soufflé dish and tape to seal the collar. If this extra step is not desired, use a trifle bowl to serve.
• Pour soufflé into the prepared dish, making sure to fill to the top. The collar will give the final presentation the effect of a true soufflé.
• Chill at least 6 hours.
• Approximately 30 minutes before serving, transfer to the freezer to ensure the pudding in the collar will stay solid once removed.
• To serve, remove the collar and enjoy it immediately.

LEMON SOUFFLE

Steps:

• Preheat oven to 350 degrees F.
• In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
• In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently to combine mixtures.
• Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.

LEMON-SOUFFLE PUDDING CAKE

Steps:

• Preheat oven to 325°. Butter a shallow 1 1/2-2-quart baking dish, then sprinkle with granulated sugar. Stir buttermilk, creme fraiche, lemon zest, and lemon juice in a medium bowl just to combine and set aside.
• Using an electric mixer on high speed, beat 4 tablespoons butter and 3/4 cup granulated sugar in a large bowl until well combined, about 4 minutes. Add egg yolks 1 at a time, beating to blend between additions and scraping down sides of bowl as needed.
• Reduce mixer speed to low and, with motor running, add reserved buttermilk mixture in 3 additions, alternating with flour in 2 additions, beginning and ending with buttermilk mixture (batter will be extremely loose).
• Using an electric mixer with clean, dry beaters, beat egg whites and salt on high speed in a medium bowl until soft peaks form. Fold egg whites into pudding cake batter in 3 additions, just barely blending after each addition.
• Scrape pudding cake batter into prepared baking dish and place on a rimmed baking sheet. Bake until top is puffed and golden brown and center barely jiggles, 35-45 minutes. Transfer baking dish to a wire rack and let pudding cake cool at least 30 minutes.
• Serve pudding cake dusted with powdered sugar and topped with blackberries, if desired.

LEMON SOUFFLES

Steps:

• Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
• 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. Strain through a sieve, and whisk in butter and lemon juice.
• Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, 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.
• Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
• Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.

LEMON SOUFFLé

Steps:

• Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
• Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.