I’m a little bit fussy when it comes to soufflés; I find that they sometimes taste too eggy, which is why I love this recipe – the lemon crème pâtissière gives the soufflés their incredibly rich taste and very light texture. Just amazing!
Ingredients
For the Lemon Crème Pâtissière
- 350 ml full fat or semi-skimmed milk
- 1 lemon zest
- 4 egg yolks
- 50 g caster sugar
- 25 g plain flour
- 150 ml sieved lemon juice (2–3 lemons)
For the Mould
- 30 g soft butter
- 30 g caster sugar
For the Souffle Mix
- 260 g lemon crème pâtissière
- 2 egg yolks
- 4 egg whites
- 60 g caster sugar
How to Make It
- Bring the milk with the lemon zest to the boil and make the crème pâtissière. Stir in the lemon juice, cover with cling film in contact with the surface of the cream and place in the fridge for a minimum of 1 hour.
- Brush the ramekins with soft butter and put them in the fridge for 15 minutes. Brush with butter a second time and coat with caster sugar.
- For the soufflé mix, in a large bowl, put 260 g of lemon crème pâtissière and whisk in the egg yolks. Using an electric mixer at medium speed, whisk the egg whites to a soft peak and gradually add the caster sugar. Whisk the meringue to peak. Fold a third of the whipped egg whites into the lemon mix, then the remaining two-thirds, making a circular movement from the bottom upwards with the spatula in one hand, and giving a quarter turn to the bowl with the other.
- Fill the ramekins using a tablespoon or a piping bag fitted with a large nozzle. Flatten them out with a pallet knife and wipe clean the top of each ramekin using your index finger. Bake and serve straight away.
