These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.
- Servings: 6
- Yield: Makes 6
Source: Martha Stewart Living, January 2010
- 2 tablespoons unsalted butter, plus more, room temperature, for dishes
- 1/2 cup granulated sugar, plus more for dishes
- 8 large egg yolks plus 10 large egg whites, room temperature
- 2 tablespoons all-purpose flour
- 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest
- 1 cup whole milk
- Garnish: confectioners' sugar
Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.
Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.