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 PUDDING SOUFFLé
Light and fluffy, this lemon pudding soufflé is a perfect Easter dessert! Made with a plethora of lemon, including juice and zest, and combined with angel food cake, it's a pudding that's incredibly delicious! I dare you to just eat one serving!
Provided by Kaleb
Categories Dessert
Time 6h30m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 serving, Calories 473 kcal, Carbohydrate 58.9 g, Protein 7.1 g, Fat 23.3 g, SaturatedFat 14 g, TransFat 0.6 g, Cholesterol 156 mg, Sodium 483.2 mg, Fiber 0.3 g, Sugar 40.3 g, UnsaturatedFat 7.7 g
LEMON PUDDING SOUFFLES
Gently fold whipped egg whites into a citrusy lemon custard for a light and impressive dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
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.
- Copyright 2010 Television Food Network, G.P. All rights reserved
LEMON SOUFFLE PUDDING
This dessert is baked using a technique called a "bain marie" (water bath), in which the baking dish is set inside a larger pan filled with hot water.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Using the teaspoon of butter, butter six 2-ounce baking cups or one 12-ounce (8 x 10-inch) oval baking dish. Place the cups or dish in a roasting pan. Bring a tea kettle or medium pot of water to a boil.
- Meanwhile, in a large bowl, beat the egg whites until stiff. In another clean bowl, beat the egg yolks until frothy and light in color, 3 to 4 minutes. Slowly add the sugar to the yolks while still beating. Mix in the lemon zest and juice.
- Gently fold the egg whites into the egg yolk-lemon mixture. Pour the batter into each souffle cup (filling each three-quarters full) or the baking dish. Put the roasting pan on the oven rack with the oven door open. Carefully and quickly pour the boiling water into the roasting pan to come halfway up the sides of the baking cups or dish. Slide the pan into the oven and bake for 20 to 25 minutes. Don't overcook.
- Remove the pan from the oven. Set the cups or dish on a wire rack to cool. To serve, set the cups on serving plates or scoop from the baking dish into individual dishes. Dust with confectioners' sugar, then top with a dollop of whipped cream.
LEMON PUDDING SOUFFLES
With their tangy lemon flavor and creamy texture, these pretty little souffles make the perfect finish to a special meal. Dress up each serving with lemon peel or other garnish.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 255 calories, Fat 9g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 175mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON PUDDING SOUFFLES
Found this in Taste of Home Magazine and it sounds wonderful. Tangy lemon flavor with creamy souffles, recommends dressing up each serving with lemon peel or other garnish. What a wonderful taste of lemon (I put in a little extra as I like it tart) and the cake soufle mixed with the lemony pudding. YUM!
Provided by Bonnie G 2
Categories Dessert
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 258.8, Fat 9.7, SaturatedFat 5.4, Cholesterol 114, Sodium 184.2, Carbohydrate 39.4, Fiber 0.2, Sugar 33.8, Protein 5
More about "lemon soufflÉ pudding cake food"
LEMON-SOUFFLé PUDDING CAKE RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (241)Estimated Reading Time 4 minsServings 8
- Preheat oven to 325°. Butter a shallow 1½–2-qt. baking dish, then sprinkle with granulated sugar. Stir buttermilk, crème fraîche, lemon zest, and lemon juice in a medium bowl just to combine and set aside.
- Using an electric mixer on high speed, beat 4 Tbsp. butter and ¾ 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.
LEMON SOUFFLE PUDDING CAKES - THE MERCHANT BAKER
From themerchantbaker.com
5/5 (3)Estimated Reading Time 8 minsServings 4
LEMON SOUFFLE PUDDING CAKE | RECIPES FROM A …
From monasterykitchen.org
4.3/5 (7)Servings 6
TIPS FOR MAKING PERFECT SOUFFLéS | LEMON PUDDING CAKE SOUFFLé
From youtube.com
LEMON SOUFFLé PUDDING – THE SIMPLY LUXURIOUS LIFE®
From thesimplyluxuriouslife.com
LEMON SOUFFLé CAKE | FOOD AND TRAVEL MAGAZINE
From foodandtravel.com
GOOEY LEMON SOUFFLé PUDDING CAKES - YOUTUBE
From youtube.com
LEMON PUDDING CAKE RECIPE - ZOëBAKES
From zoebakes.com
LEMON PUDDING CAKES RECIPE - SARA KATE GILLINGHAM
From foodandwine.com
LEMON SOUFFLé PUDDING CAKE RECIPE - TASTING TABLE
From tastingtable.com
LEMON PUDDING CAKE - SAVING ROOM FOR DESSERT
From savingdessert.com
LEMON SOUFFLé CAKE - 5 INGREDIENTS 15 MINUTES
From 5ingredients15minutes.com
THESE LEMONY PUDDING CAKES ARE MAGIC IN A RAMEKIN
From nytimes.com
JOY THE BAKER - LEMON SOUFFLE PUDDING
From joythebaker.com
MEYER LEMON SOUFFLE' CAKE - RECIPE - OH, THAT'S GOOD!
From ohthatsgood.com
LEMON SOUFFLé PUDDING RECIPE : SBS FOOD
From sbs.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love