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Epicurious

Lemon Souffles with Boysenberries

4.5

(19)

Image may contain Food Dessert Creme Cream and Ice Cream
Lemon Souffles with BoysenberriesKana Okada

The soufflés can be assembled up to four hours ahead; chill until ready to bake.

Recipe information

  • Total Time

    40 minutes

  • Yield

    Makes 6

Ingredients

6 teaspoons seedless boysenberry jam
24 frozen boysenberries or blackberries
2 tablespoons finely grated lemon peel
3/4 cup sugar, divided
1 tablespoon cornstarch
3/4 cup whole milk
3 large eggs, separated
2 tablespoons (1/4 stick) butter
5 tablespoons fresh lemon juice
Powdered sugar

Preparation

  1. Step 1

    Preheat oven to 400°F. Butter six 3/4-cup ramekins; coat with sugar. Spoon 1 teaspoon jam and 4 frozen berries into bottom of each ramekin. Place on baking sheet. Mash lemon peel and 1/2 cup sugar in heavy medium saucepan; whisk in cornstarch, then milk and yolks. Add 2 tablespoons butter. Bring to boil over medium heat, whisking constantly. Boil until thick pudding forms, whisking constantly, about 1 minute. Transfer to large bowl; mix in lemon juice. Season to taste with salt.

    Step 2

    Using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in 1/4 cup sugar; beat until stiff but not dry. Fold whites into warm lemon pudding. Spoon mixture atop berries; fill to top. Bake until puffed, set, and golden around edges, about 14 minutes. Sift powdered sugar over.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 240.95; % Calories from Fat 27.7; Fat (g) 7.42; Saturated Fat (g) 3.72; Cholesterol (mg) 119.05; Carbohydrates (g) 40.57; Dietary Fiber (g) 1.69; Total Sugars (g) 36.51; Net Carbs (g) 38.88; Protein (g) 4.61
#### Nutritional analysis provided by Bon Appétit
TagsSouffléDessertBlackberryBerryFruitLemonCitrusNut FreeGluten FreeBakingElectric MixerStand MixerBon Appétit
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