Warm Lemon Souffles


  • ¾ cup plus 1 tablespoon whole milk
  • ¾ cup sugar
  • 3 ½ tablespoons cornstarch
  • 3 large egg yolks
  • 5 tablespoons fresh lemon juice
  • 1 tablespoon grated lemon peel
  • 5 large egg whites

1. Preheat oven to 400°F. Coat six 3/4-cup soufflé dishes with butter and sugar. Bring milk to simmer in medium saucepan over medium heat. Whisk 1/4 cup sugar, cornstarch, and yolks in bowl to blend. Gradually whisk in hot milk. Return mixture to saucepan; bring to simmer, whisking constantly. Re...

View full recipe at SpringPad


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