Souffléed Lemon Custard

Souffléed Lemon Custard Recipe from France

Region / culture: France | Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 8

Introduction

Souffléed Lemon Custard is a delightful and light dessert that combines the tangy flavor of lemon with a fluffy and creamy custard. This recipe is perfect for those who enjoy a refreshing and citrusy treat after a meal.

History

The origins of Souffléed Lemon Custard can be traced back to French cuisine, where soufflés are a popular dessert choice. The addition of lemon to the custard adds a unique twist to the traditional soufflé recipe, creating a refreshing and zesty flavor profile.

Ingredients

0.5 cup unsalted butter, softened
1.5 cup granulated sugar
6 large eggs, separated
0.25 tsp grated lemon zest
1 cup fresh lemon juice
0.67 cup all-purpose flour, sifted
2 cup milk
1 cup heavy cream
0.5 tsp salt
fresh mint leaves or berries, for garnish

How to prepare

Preheat the oven to 350°F (177°C).
In a large bowl, use an electric mixer on medium speed to cream the butter and sugar until fluffy.
Add the egg yolks, one at a time.
Add the lemon zest, lemon juice, and flour, stirring until just barely combined.
Stir in the milk and cream until smooth.
In a separate large bowl, beat the egg whites until they hold soft-to-medium peaks, adding the salt halfway through.
Fold the beaten egg whites into the custard mixture.
Pour the custard mixture into a 10-inch round cake pan and place it into a larger pan filled with 1 inch of water.
Bake for about 50 minutes, or until the custard is just set.
Allow the cake to cool to room temperature.
Serve on a plate or in glass bowls, garnished with mint leaves or berries.

Variations

Add a splash of limoncello or lemon liqueur to the custard mixture for an extra burst of lemon flavor.
Top the custard with a sprinkle of powdered sugar or a drizzle of lemon glaze for added sweetness.

Cooking Tips & Tricks

Be sure to separate the egg whites and yolks carefully to ensure that the custard has a light and airy texture.

- Folding the beaten egg whites into the custard mixture gently is key to maintaining the soufflé's fluffy consistency.

- Baking the custard in a water bath helps to prevent it from curdling and ensures a smooth and creamy texture.

Serving Suggestions

Serve Souffléed Lemon Custard with a dollop of whipped cream and fresh berries for a beautiful and delicious presentation.

Cooking Techniques

The key to a successful Souffléed Lemon Custard is to bake it in a water bath to ensure a smooth and creamy texture. Be sure to follow the instructions carefully to achieve the perfect consistency.

Ingredient Substitutions

You can use lime juice or orange juice as a substitute for lemon juice for a different citrus flavor.

- Substitute almond milk or coconut milk for dairy milk to make this recipe dairy-free.

Make Ahead Tips

You can prepare the custard mixture ahead of time and refrigerate it until ready to bake. Simply pour the mixture into the cake pan and bake as directed when you are ready to serve.

Presentation Ideas

Garnish the Souffléed Lemon Custard with fresh mint leaves or edible flowers for a beautiful and elegant presentation. Serve in individual ramekins for a personalized touch.

Pairing Recommendations

Pair Souffléed Lemon Custard with a glass of sparkling wine or champagne for a sophisticated and refreshing dessert pairing.

Storage and Reheating Instructions

Store any leftover Souffléed Lemon Custard in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Souffléed Lemon Custard contains approximately 300 calories.

Carbohydrates

Each serving of Souffléed Lemon Custard contains approximately 30 grams of carbohydrates.

Fats

Each serving of Souffléed Lemon Custard contains approximately 20 grams of fats.

Proteins

Each serving of Souffléed Lemon Custard contains approximately 8 grams of proteins.

Vitamins and minerals

Souffléed Lemon Custard is a good source of vitamin C, providing a boost of antioxidants to support overall health.

Alergens

This recipe contains eggs and dairy, which may be allergens for some individuals. Please be mindful of any dietary restrictions or allergies when preparing this dish.

Summary

Souffléed Lemon Custard is a balanced dessert option that provides a moderate amount of carbohydrates, fats, and proteins. It also offers a dose of vitamin C for added nutritional benefits.

Summary

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my dear friend Margaret, who was known for her exquisite culinary skills. As we sat in her cozy kitchen, sipping tea and chatting about life, she suddenly reached for a worn, stained recipe card tucked away in a drawer.

"Darling, you must try this Souffléed Lemon Custard recipe," Margaret exclaimed, her eyes sparkling with excitement. "It's an old family recipe that has been passed down for generations. I guarantee you'll love it."

Intrigued, I eagerly accepted the recipe card and promised Margaret that I would give it a try. Little did I know that this simple act of kindness would lead me on a culinary journey that would bring me joy and satisfaction for years to come.

I carefully studied the recipe, taking note of each ingredient and step. The ingredients were simple enough: eggs, sugar, lemon juice, and a touch of zest for flavor. The process, however, seemed a bit daunting. I had never made a soufflé before, let alone a lemon custard soufflé.

Undeterred, I rolled up my sleeves and set to work. I cracked the eggs, separated the yolks from the whites, and whisked them together with the sugar until the mixture was light and fluffy. The lemon juice and zest added a bright, citrusy aroma that filled the kitchen with a tantalizing scent.

As I carefully folded in the egg whites, being careful not to deflate them, I couldn't help but feel a sense of anticipation. Would this recipe live up to Margaret's promise? Would it turn out as light and airy as she had described?

I poured the mixture into ramekins and placed them in the oven, watching anxiously as they began to rise and puff up like little clouds. The aroma of lemon and sugar wafted through the kitchen, making my mouth water in anticipation.

When the timer finally dinged, signaling that the soufflés were done, I pulled them out of the oven and marveled at their golden-brown tops and delicate texture. They looked like little pieces of art, ready to be devoured.

I couldn't wait to taste my creation, so I grabbed a spoon and dug in. The first bite was pure bliss - light and fluffy, with a tangy burst of lemon flavor that danced on my taste buds. It was unlike anything I had ever tasted before, and I knew that I had stumbled upon something truly special.

From that day on, Souffléed Lemon Custard became a staple in my kitchen. I made it for family gatherings, dinner parties, and quiet evenings at home. Each time, it brought smiles to the faces of those who tasted it, and I felt a sense of pride knowing that I had mastered a recipe that had once seemed so intimidating.

As the years passed, I continued to experiment with the recipe, adding my own twists and variations. Sometimes I would add a splash of Limoncello for an extra kick, or top it with a dollop of whipped cream for a touch of decadence.

But no matter how many times I made it or how many variations I tried, the original Souffléed Lemon Custard recipe remained my favorite. It was a reminder of that warm summer day with Margaret, and the beginning of a culinary adventure that had brought me so much joy and fulfillment.

And so, as I sit here now, surrounded by my family and friends, I can't help but smile as I serve up another batch of my beloved Souffléed Lemon Custard. It may be just a simple dessert, but to me, it represents a lifetime of memories, friendships, and the joy of cooking. And for that, I am truly grateful.