Lemon Cherry Custard Souffle Recipes

Steps:

• Lightly brush four 8-ounce ramekins with butter, then dust each with sugar. (This can be done up to 2 hours ahead.)
• Melt the butter in a heavy medium saucepan over medium-low heat, then cool to warm. Whisk in the sugar and lemon juice and zest until the sugar is dissolved. Whisk in the egg yolks. Cook over medium-low heat, whisking constantly, until the mixture thickens and an instant-read thermometer registers 175 degrees F, about 10 minutes. Do not boil. Transfer the egg yolk mixture to a large bowl and whisk in the flour until smooth. Cool to room temperature, about 30 minutes.
• Place an oven rack in the center of the oven; preheat the oven to 400 degrees F.
• Put the egg whites, salt and cream of tartar if using in a large, clean nonreactive bowl. Beat the egg whites with an electric mixer until they hold soft peaks. Fold a quarter of the beaten egg whites into the egg yolk mixture to lighten. Gently fold in the remaining egg whites.
• Divide the souffle mixture evenly among the prepared ramekins. Place the filled ramekins in a roasting pan. Carefully fill the pan with enough hot water to come halfway up the sides of the ramekins. Bake the souffles until golden brown on top, 12 to 14 minutes. Using tongs as an aid, carefully remove the hot souffles from the water to a plate.
• If desired, make a small indentation in the center of each souffle and place a small scoop of raspberry sorbet in the indentations. Serve the souffles immediately.
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Steps:

• Preheat oven to 350 degrees F.
• In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
• In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently and combine the 2 mixtures.
• Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.

Steps:

• Bring milk just to a simmer in a 1 1/2- to 2-quart heavy saucepan, then remove from heat.
• Beat together yolks, sugar, and vanilla in a medium bowl with an electric mixer at high speed until thick and pale, 3 to 6 minutes. Reduce speed to low and add cornstarch, mixing until incorporated. Add hot milk in a slow stream, mixing until smooth.
• Transfer custard to same saucepan and bring to a boil, whisking constantly, then reduce heat and simmer, stirring constantly, 2 minutes. (Mixture will be thick.) Remove from heat and transfer to a large bowl, then whisk in zest and juice. Cover surface with round of parchment or wax paper and cool to room temperature, about 1 hour.
• Put oven rack in lower third of oven and preheat oven to 375°F.
• Butter souffl dish, then sprinkle with sugar, turning to coat all sides and knocking out excess.
• Beat egg whites with salt in another large bowl using cleaned beaters at medium-high speed until foamy. Add cream of tartar and increase speed to high, then beat until egg whites just hold stiff peaks.
• Stir one fourth of whites into lemon custard to lighten, then fold in remaining whites gently but thoroughly. Pour mixture into prepared soufflé dish, then wrap paper strip tightly around outside of soufflé dish, forming a collar that extends at least 4 inches above rim. Tape overlapping ends together.
• Bake soufflé until puffed and golden in spots, 35 to 45 minutes. Remove collar and serve soufflé mmediately.

Steps:

• Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
• Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.

Steps:

• Place the cherries in a bowl, add the water and set aside to soak for 30 minutes. Drain and spread on a double thickness of paper towel to dry.
• Preheat oven to 350 degrees. Use one-half tablespoon of the butter to grease two 6-ounce souffle dishes. If you have heart-shaped glass or porcelain baking dishes, use them. Set the dishes in a large pan.
• Spread the cherries in the bottom of the dishes.
• Beat the egg yolk until light. Beat in the sugar and remaining butter until the mixture is creamy. Beat in the lemon juice, rind and flour, then beat in the cream or half-and-half. Because you are working with a small quantity of ingredients, it is better to prepare this mixture by hand, using a whisk or a hand-held electric beater instead of doing it in a big electric mixer or a food processor.
• Beat the egg white with the salt until stiff but not dry. Fold the egg white into the egg yolk mixture and pour the batter over the cherries in the baking dishes.
• Pour boiling water in the pan with the dishes so it comes halfway up the sides of the dishes. Place in the oven and bake about 30 minutes, until the tops are puffed and golden. Remove from the oven and allow to cool to room temperature. Dust with sifted confectioners' sugar before serving.

Steps:

• Make the syrup: Simmercherries, granulated sugar, water,and lemon juice in a mediumsaucepan over medium heatuntil cherries are broken downand juicy and liquid is syrupy,about 30 minutes.
• Strain cherries and syrupthrough a fine sieve; discardsolids. Let cool completely.
• Make the lemonade: Fill alarge pitcher with ice. Add clubsoda, lemon juice, superfinesugar, and 1/2 cup cherry syrup;stir to combine. Garnish withfresh cherries. Divide lemonadeamong glasses.

Steps:

• Preheat oven to 350F.
• Lightly butter a 9 x 2 inch round cake pan.
• Have ready another larger pan and hot water.
• Cream together butter and sugar.
• Beat in egg yolks, one at a time, and beat in lemon juice, flour and zest.
• Add milk and cream.
• Beat whites in separate bowl with salt until it holds stiff peaks.
• Stir ¼ of white mixture into lemon mixture to lighten and then fold in remaining whites.
• Pour batter into prepared cake pan, set in large pan, and add enough hot water to come halfway up sides.
• Bake for 50 minutes to 1 hour, or until just set and top is golden.
• Serve warm.

Steps:

• Mix preserves and 1 tablespoon kirsch in small bowl; set mixture aside. Combine cream, sugar, vanilla and remaining 1 tablespoon kirsch in medium bowl. Beat to soft peaks. Cover and refrigerate whipped cream. (Can be prepared 6 hours ahead.)
• Preheat oven to 400°F. Butter six 1 1/4-cup soufflé dishes. Sprinkle with almonds or sugar. Place flour in heavy large saucepan. Gradually whisk in milk. Mix in 1/3 cup sugar, then cherries. Bring to boil, stirring constantly. Remove from heat. Mix in yolks 1 at a time. Add butter and stir until melted. Mix in kirsch, vanilla and cinnamon. (Soufflé base can be prepared 2 hours ahead. Press plastic onto surface and let stand at room temperature. Before continuing, reheat over low heat until barely warm, stirring constantly.)
• Beat whites and salt in large bowl until soft peaks form. Add remaining tablespoons sugar and beat until stiff but not dry. Mix 1/4 of whites into soufflé base. Gently fold in remaining whites. Divide among prepared dishes. Place in oven and reduce temperature to 375°F. Bake soufflés until firm to touch and tops are brown, about 18 minutes. Serve immediately, topping each with dollop of whipped cream and spoonful of cherry preserves mixture.