Lemon Souffle

Hello, everybody!  I decided to attempt one of those 'impossible' desserts. Because with Edna by my side, anything can happen, right?

So, I felt like something fresh, light. Lemony.

Oh, yikes. Not THAT lemony... That's Lemony Snicket. And Jim Carrey playing Lemony's best villain.

I meant this:

I'd never made a souffle, but ignorance never stopped me before, so I found a little recipe. It looked oh-so-easy.

Preheat oven to 375F.

Butter your ramekins and lightly dust them with sugar. Now, I'd been searching and searching for Fireking dishware because I wanted to make something fun in those old oven-safe mugs and teacups. And in that junk shop in town, I found these. FREE. Dirty and piled in a box.

Whee!

So, whisk together 8 large egg yolks, 2 TBS flour, 2 TBS of the sugar.

Bring 1 cup whole milk and 2 TBS fresh lemon zest to a boil and then slowly whisk into the yolk mixture to make sure it doesn't cook the yolks. Return to the heat and whisk until thickened.

 Whisk in 2 TBS butter and 1/4 cup lemon juice.

Now, set the mixture in a cool spot. You get to see the inside of my freezer. BONUS. (See all our summer produce? Yikes. It's January and we're running low on corn! Horrors!)

Stir in 1 bit of the egg whites until blended then fold in the rest carefully with a spatula. Edna was enjoying the rest after all that egg-white beating. *whew*

Fill the dishes to the top and bake for approximately 16 minutes. Dust with powdered sugar and serve RIGHT AWAY. The picture is about 20 seconds after it came out of the oven and it's already half as tall. Huh. Souffles are the drama queens of desserts.

"Not gonna eat me right now? Fine! I QUIT!"

 

And my little Fireking mugs and teacups were just perfect! I was so tickled to be able to put them in the oven. I was a little worried they would explode. But no such thing.

 

Made to last.

 

Not like souffles.

 

Until next time!