Strawberry Lemon Souffles
From seafoodlover 16 years agoIngredients
- 5 teaspoons strawberry jam shopping list
- 12 frozen strawberries shopping list
- 2 1/2 tablespoons finely grated lemon peel shopping list
- 3/4 cup sugar shopping list
- 1 tablespoon cornstarch shopping list
- 3/4 cup whole milk shopping list
- 3 eggs (separated into yolks and whites) shopping list
- 2 tablespoons butter shopping list
- 5 tablespoons fresh lemon juice shopping list
- Powdered sugar shopping list
- pinch of salt shopping list
How to make it
- Preheat Oven to 400 degrees
- grease 4-6 small ramikins with butter or butter flavored cooking spray
- Place ramikins on deep baking dish
- combine 1/2 cup sugar and lemon peel in saucepan over medium heat, and add cornstarch, milk and yolks then butter, and bring to a boil stirring constantly for approx 1-2 minutes.
- take the mix off of the heat and add lemon juice and a pinch of salt.
- In a separate bowl beat egg whites until they form soft peaks, and then slowly add in remaining sugar (1/4 cup)
- fold lemon mixture into egg and sugar mixture
- mix strawberries and strawberry jam, and distribute evenly among the ramikins.
- Pour lemon mixture over the strawberries until the ramikin is about 3/4 full.
- Bake for about 15 minutes or until golden brown
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