Lemon Butter Souffle with Warm Caramel Sauce Recipe
Lemon lovers, rejoice! ๐ This delightful Lemon Butter Souffle with Warm Caramel Sauce is a zesty, fluffy treat that’s perfect for any occasion, whether it’s a special holiday brunch or a delightful dessert to share with loved ones. The tangy citrus flavor of the lemon, combined with the richness of the buttery souffle and the decadent sweetness of the caramel sauce, creates a symphony of flavors that will have your taste buds singing! Best of all, it’s surprisingly easy to whip up, making it an ideal recipe for both beginners and seasoned bakers alike.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Ingredients
- 9 tablespoons sugar
- Zest of 1 lemon
- 4 tablespoons butter
- 1/4 cup fresh lemon juice
- 1/4 cup icing sugar
- 2 tablespoons sugar (for the sauce)
- 7 tablespoons water
- Pinch of salt
- 1 teaspoon vanilla extract
- 4 large eggs, separated
Instructions
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Prepare Lemon Sugar:
- In a small bowl, mix together 5 tablespoons of sugar with the zest of 1 lemon. Set aside.
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Whisk Egg Yolks:
- In another small bowl, whisk the egg yolks with 5 tablespoons of the lemon sugar mixture until thick and pale.
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Make Lemon Butter Mixture:
- In a small saucepan, bring the butter and fresh lemon juice to a boil, stirring frequently.
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Combine Ingredients:
- Gradually whisk the hot butter mixture into the egg yolk mixture until it resembles a thick custard. This should take about 4 minutes over medium-low heat. Be careful not to let it boil.
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Chill the Mixture:
- Pour the mixture into a bowl and let it cool completely. This can be done up to 1 day ahead. Refrigerate it, then bring it to room temperature and whisk before continuing.
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Preheat Oven:
- Preheat your oven to 350ยฐF (175ยฐC). Butter a 2 ยฝ quart soufflรฉ dish and sprinkle 1 tablespoon of sugar over the bottom and up the sides of the dish.
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Beat Egg Whites:
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining lemon sugar (about 4 tablespoons) and beat until stiff but not dry.
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Fold in Egg Whites:
- Gently fold ยผ of the beaten egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined.
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Bake the Soufflรฉ:
- Transfer the mixture to the prepared soufflรฉ dish and bake until the soufflรฉ rises, but the center is still slightly soft to the touch. This should take about 20 minutes.
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Finish with Icing Sugar:
- Once baked, sift icing sugar over the top of the soufflรฉ for a lovely finish.
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Serve Immediately:
- Serve the Lemon Butter Soufflรฉ immediately, passing the Warm Caramel Sauce separately for drizzling.
Warm Caramel Sauce
Ingredients
- 2 tablespoons sugar
- 7 tablespoons water
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/4 cup whipping cream
Instructions
-
Make the Caramel:
- In a medium saucepan over low heat, cook 2 tablespoons of sugar with 7 tablespoons of water, stirring until the sugar dissolves.
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Caramelize the Sugar:
- Increase the heat and boil the mixture without stirring until the sugar turns a deep golden-brown.
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Add Cream and Flavors:
- Reduce the heat to low, then carefully add the whipping cream, a pinch of salt, and the vanilla extract. Stir until the sauce is smooth and well combined.
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Chill or Serve Warm:
- The Warm Caramel Sauce can be prepared up to 1 week ahead. Simply cool, cover, and refrigerate. When ready to serve, reheat it gently over low heat until warm.
This Lemon Butter Souffle with Warm Caramel Sauce is a showstopper dessert that will leave your guests impressed and satisfied. The light, airy texture of the soufflรฉ paired with the sweet, buttery caramel sauce is a match made in dessert heaven. So go ahead, indulge your sweet tooth and savor every delightful bite of this citrusy masterpiece! ๐โจ
