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French Lemon Souffle Recipe Video
|Egg white||4 Medium|
|Egg yolk||3 Medium|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon||1 Medium, zested|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Confectioner's sugar||1 Tablespoon (for dusting)|
Calories 278 Calories from Fat 45
% Daily Value*
Total Fat 5 g7.7%
Saturated Fat 2.1 g10.7%
Trans Fat 0 g
Cholesterol 144.5 mg
Sodium 140.8 mg5.9%
Total Carbohydrates 53 g17.8%
Dietary Fiber 0.94 g3.8%
Sugars 44.7 g
Protein 8 g15.5%
Vitamin A 4.5% Vitamin C 30.3%
Calcium 9.2% Iron 4.5%
*Based on a 2000 Calorie diet
1 Preheat the oven to 350 degrees F.
2 Fill about 1 inch water in the cake pan and place it in the oven.
3 Separate the egg whites and the yolks.
4 Using an electric beater, beat the egg whites until frothy.
5 Add in the salt and continue beating.
6 Add in one tablespoon of sugar and continue blending.
7 In another bowl, beat the egg yolks using the electric beater.
8 Add in the remaining sugar and lemon zest while beating constantly.
9 Gradually pour in one cup of milk along with the flour.
10 Add in the lemon juice and beat well.
11 Gently fold in the egg whites into the yolk mixture.
12 Divide the mixture in to four ramekins equally.
13 Place them in the cake pan, making sure the water is halfway up the cups.
14 Bake for 25 minutes or until the top is golden.
15 Serve the soufflé in the same ramekins dusted with confectioner’s sugar.