Here is the recipe for Créme Anglaise that you will use to finish this recipe.
Separate 4 eggs
Coat six ramekins with butter
Pour castor sugar into the ramekins and tip/rotate to cover sides and bottom
Put into refrigerator for later use
Create your soufflé base. This can be done the day before, but the soufflés themselves cannot be prepared in advance.
Heat 3 TBL butter in skillet then add
3 TBL flour
1/2 C milk
3/4 C sugar
zest and juice from 4 lemons
Let cool, then whisk in 4 egg yolks
This can be refrigerated for up to two days
- When you are ready to bake your soufflé, pour the base into a large glass bowl and let slowly come up to room temperature.
- Meanwhile, beat your room temperature egg whites along with 1 tsp salt until they come to stiff peaks. Stiff peaks are when you remove your beater, peaks hang down. Hold the peaks horizontally and see if they stay out. If they do, that is stiff peaks.
- Blend in about 1 cup of egg whites into your soufflé base to lighten it, then gently fold in 1/3 of your egg whites, and repeat until all is combined.
- Pour this batter to fill your ramekins about 2/3 of the way full.
- Run a buttered finger around the top of the ramekins wiping off the excess sugar
- Bake at 400º for about 15 minutes
- Remove and poke an X in the top with a soup spoon
- Pour Créme Anglaise into the hole and serve hot
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