Hamersleys Lemon Custard Souffle |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A friend gave me this recipe and it is out of this world ...I haven't made it yet but I have had it....It was created by Gordon Hamersley from Hamersley's Bistro in Boston Ingredients:
1 stick butter, unsalted and softened |
1 1/2 cups sugar |
6 large eggs, separated |
1/4 tsp grated lemon zest |
1 cup lemon juice, fresh |
2/3 cup flour, sifted |
2 cups milk |
1 cup heavy cream |
1/2 tsp salt |
fresh berries, to garnish |
Directions:
1. Preheat oven to 350
2. In large bowl, cream butter and sugar until fluffy with hand mixer
3. Add egg yolks, one at a time
4. Add lemon zest, lemon juice, and flour, and stir until just barely combined
5. Stir in milk and cream until smooth
6. In a separate large bowl, beat egg whites, until they hold soft-to-medium peaks, adding salt halfway through
7. Fold into custard mixture
8. Pour into a 10-inch round cake pan and set into a larger pan filled with 1 inch of water
9. Bake until custard is just set, about 45-50 minutes
10. Let cool to room temp
11. Garnish with berries
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