Recipe

Hamersleys Lemon Custard Souffle Recipe


Hamersleys Lemon Custard Souffle Recipe
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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

Wynnebaer

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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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Comments


YUMMMMM...I have everything on hand and will be making tomorrow for mutha's day..yep, I'm cooking on mutha's day...is there no end to my suffering??


Yum!


Yum is right. Can't wait to try this. You have my 5.


Ask Krum, I'm the souffle queen...this is just like Mrs. Swanson used to make back in the day...1981. I love lemon souffle. Ahhh, the memories, can't wait to pull this beauty out of the oven. Souffle!!! Lemon!!! Sublime!!


Wynne, the custard souffle was fabulous...I was worried because I always see on TV souffles going flat in the oven from noise, like if a spider farts (can I say that??) anyways it was great and my daughter and I dug in a little earlier than we should have, but hey..I didn't say I had will-power.


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