Lemon Pudding Soufflé

Ingredients

• 3 eggs, separated

• 200 grams (~ 1 cup) sugar

• 30 grams (~ 1/4 cup) flour

• 3 tablespoons melted unsalted butter

• 3 tablespoons lemon zest

• 3 tablespoons lemon juice

• Pinch of salt

• 1 1/2 cups milk

• Pinch of cream of tartar

Preparation

1. Preheat the oven to 350 ºF (175 ºC). Butter 4 large ramekins or other oven safe small containers. Place them in a baking pan.

2. Whisk together 3 egg yolks, 200 grams of sugar, 30 grams flour, 3 tablespoons melted unsalted butter, 3 tablespoons lemon zest, 3 tablespoons lemon juice, and a pinch of salt. Whisk vigorously until it is well combined. Then slowly add in 1 1/2 cups milk. Whisk vigorously after each addition.

3. In the bowl of a stand mixer with the whisk attachment, add the 3 egg whites and pinch of cream of tartar. Mix on medium-high until stiff peaks have formed.

4. Slowly fold half of the egg whites into the egg yolk mixture with a rubber spatula. Mix only until everything is combined. Then fold the egg yolk mixture into the remaining egg whites. Again mix only until everything is combined and be careful not to over mix because this can deflate the air from the egg whites.

5. Evenly divide the mixture between the 4 prepared ramekins. Then add boiling water to the baking pan. Add enough that it comes half way up the ramekins.

6. Bake for 40-45 minutes. You will know they are done when the soufflé top has slightly browned and grown but the bottom is still custardy. Remove from oven and let cool for 10 minutes.

7. Serve immediately and top with créme fraîche and fresh berries.

Notes

• Yield: 4 lemon pudding soufflés

• This is a mix between a soufflé and a pudding with a fluffy layer on top and a custardy layer on the bottom.

• Be careful that nothing gets in the egg whites like water or egg yolk. This can stop them from whipping enough air in.