CRAB SOUFFLE RECIPES RECIPES

Name: Lemon Soufflé
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: french
Ingredients: About 1 teaspoon unsalted butter for the dish; 1 cup sugar, plus some for the dish; 6 eggs, separated; 1 tablespoon minced or grated lemon or orange zest; 1/4 cup freshly squeezed lemon or orange juice or Grand Marnier or other orange-flavored liqueur; Pinch salt

LEMON SOUFFLé RECIPE - NYT COOKING

Lemon Soufflé Recipe - NYT Cooking image

This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations. If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.

Provided by Mark Bittman

Total Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

About 1 teaspoon unsalted butter for the dish
1 cup sugar, plus some for the dish
6 eggs, separated
1 tablespoon minced or grated lemon or orange zest
1/4 cup freshly squeezed lemon or orange juice or Grand Marnier or other orange-flavored liqueur
Pinch salt

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.

Nutrition Facts : @context http//schema.org, Calories 236, UnsaturatedFatContent 3 grams, CarbohydrateContent 39 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 5 grams, SaturatedFatContent 2 grams, SodiumContent 111 milligrams, SugarContent 38 grams, TransFatContent 0 grams

LEMON SOUFFLé RECIPE - NYT COOKING

Lemon Soufflé Recipe - NYT Cooking image

This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations. If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.

Provided by Mark Bittman

Total Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

About 1 teaspoon unsalted butter for the dish
1 cup sugar, plus some for the dish
6 eggs, separated
1 tablespoon minced or grated lemon or orange zest
1/4 cup freshly squeezed lemon or orange juice or Grand Marnier or other orange-flavored liqueur
Pinch salt

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.

More about "crab souffle recipes recipes"

LEMON SOUFFLé RECIPE - NYT COOKING

This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations. If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine french
Calories 236 per serving

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.

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