Lemon Custard Souffle with Raspberries

Featured Cookbook

Tomato, Basil and Zucchini Frittata
Spinach Souffle
Lemon Custard Souffle with Raspberries

Book Description

This classic triad of egg dishes is the cook's secret weapon - marvelously versatile, fast, and easy to ship up, yet certain to evoke sights of rapture and awe in your guests. Omelettes, Soufflés & Frittatas offers scores of tempting recipes including Bacon, Leek, and Gruyere Omelette; Tomato, Basil, and Zucchini Frittata; Goat Cheese and Fresh Herb Omelette; Salmon Souffle Roulade; Chocolate Almond Soufflé Omelette; and Ricotta Rum Soufflé with Peaches. "Scrambled," "sunny-side-up," and "over-easy" are phrases from the past.

... (more)

Omelettes, Souffles & Frittatas

Authors: Lou Seibert Pappas

Date: April 1999

ISBN: 081182120X

Publisher: Chronicle Books

Paperback

ORDER/INFO

Lemon Custard Souffle with Raspberries
Recipe from: Omelettes, Souffles & Frittatas
by Lou Seibert Pappas
Cookbook Heaven at Recipelink.com

That decades-old favorite, lemon pudding with a soufflé crown, gets a tangy-sweet update with a layer of raspberries underneath.

Makes 4 servings

1 cup fresh raspberries
2 tablespoons butter at room temperature
3/4 cup sugar
2 teaspoons grated lemon zest
3 eggs, separated
3 tablespoons flour
1/3 cup fresh lemon juice
1 cup milk
1/8 teaspoon salt
1/4 teaspoon cream of tartar
Powdered sugar for dusting

Preheat the oven to 350 degrees F. Spoon the raspberries into the bottom of a 6-cup soufflé dish or four 8-ounce soufflé dishes.
In a medium bowl, cream the butter, 1/2 cup of the sugar, and the lemon zest together until fluffy. Beat in the egg yolks, flour, lemon juice, and milk. In a large bowl, beat the egg whites until foamy. Add the salt and cream of tartar and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff, glossy peaks form. Fold into the yolk mixture and spoon the batter over the raspberries. Place the dish in a baking pan filled with 1 inch of hot water.
Bake in the oven for 30 minutes, or until set. Dust with powdered sugar and serve warm or at room temperature.

More From This Book: