| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
California |
Desserts, Fruits |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Flour |
| 1 1/4 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 3 |
lg |
Eggs — separated |
| 1 |
c |
Half and half |
|
|
Grated rind of 1 lemon |
| 1/3 |
c |
Lemon juice — freshly |
|
|
Squeezed |
INSTRUCTIONS
1. Preheat oven to 375 degrees F F. Stir together flour, sugar, and salt in
a mixing bowl.
2. 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.
3. 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.
4. Pour batter into 6 or 8 ungreased souffle dishes, charlotte molds, or
ramekins (3/4-cup to 1-cup capacity), filling almost full.
5. 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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