everyday I’m soufflin’

the other day I so wanted to make crème  brûlée but I realized I don’t have ramekins and blowtorch *sad face* the ramekin issue has been on my mind ever since until 2 days ago when I remembered about the “teacups” last semester in the clay throwing preceptorial. baam. I had to make something at 11:00 pm haha

It occurred to me that I have rather limited ingredients: lemon, eggs, AP flour, sugar, butter, and milk – basically things that always lie around the kitchen. The answer was easy: lemon soufflé.

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Ingredients: (made 2 servings)

– 3 eggs separated

– 2 tablespoons of grated lemon zest

– lemon juice from 1 lemon

– 2/3 tablespoon AP flour

– butter for greasing

– 1/6 cup granulated white sugar, plus more for ramekins

– (optional) confectioners’ sugar for dusting

Procedures:

– Preheat oven to 375 degrees F.

– Prepare the ramekins: grease with butter and dust with granulated sugar (this helps provide a coarse base for the soufflé to grow). I thought about using a normal mug but it seems that there are others who have tried and ended up with scrambled eggs on the bottom of their soufflé.

– Yolk mixture: whisk together egg yolks, AP flour, zest, and 2 tablespoons sugar. Put milk into a small saucepan and bring to a boil. Gradually pour milk into the yolk mixture. Remember to stir so you don’t end up with scrambled egg. Return the whole mixture to saucepan for a minute or two, whisk in lemon juice, then take off heat.

– Egg white: beat till foamy, add the rest sugar and beat until stiff peak forms. Stir 1/3 into  yolk mixture then fold the remaining in.

– Fill ramekins to top.

– Bake for 15+2 mins or until golden.

Take soufflés out and let the party begins before they deflate!

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^ it had deflated quite a lot by the time I finished half of it haha

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