| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | California | Desserts, Fruits | 8 | Servings |
INGREDIENTS
| 1/4 | c | Flour |
| 1 1/4 | c | Sugar |
| 1/4 | t | Salt |
| 3 | Eggs, separated | |
| 1 | c | Half and half |
| Grated rind of 1 lemon | ||
| 1/3 | c | Lemon juice, freshly |
| Squeezed |
INSTRUCTIONS
Preheat oven to 375 degrees F F. Stir together flour, sugar, and salt in a mixing bowl. In a separate bowl, whisk egg yolks to blend; whisk in half-and-half, lemon rind, and lemon juice to blend. Stir in sugar mixture. In a third bowl, beat egg whites until soft peaks form. Stir a spoonful of whites into batter to lighten it; fold in remaining whites. Pour batter into 6 or 8 ungreased souffle dishes, charlotte molds, or ramekins (3/4-cup to 1-cup capacity), filling almost full. Place souffles in a large baking dish containing about 1 inch of hot water. Bake in oven until souffles are set and top is browned, 30 to 35 minutes. Timesaver Tip: Souffle mixture can be prepared several hours ahead and held in the refrigerator before baking. It can also be prepared up to 1 week ahead and frozen. Pour the mixture into individual dishes as directed above. Wrap, label, and freeze at 0 degrees F up to 1 week. To bake, do not thaw. Remove wrap and bake in preheated oven as directed in step 5, 35 to 40 minutes. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 166
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 69.8mg
Sodium: 99.9mg
Potassium: 48.8mg
Carbohydrates: 35.6g
Fiber: <1g
Sugar: 31.7g
Protein: 2.8g