Pot Soufflé




Rating: 3.71 / 5.00 (215 Votes)


Total time: 30 min

Servings: 4.0 (servings)

Ingredients:









Instructions:

First, preheat the oven to 180 °C, insert the juice pan or a tray on the lowest shelf. Spread the curd through a sieve.

Grease 4 soufflé dishes with butter, then sprinkle with a little bit of sugar.

Finely grate 1 tsp of zest from the lemon. In a baking bowl, mix the curd with egg yolks, 40 g sugar and the lemon zest, beat until creamy.

Whip the egg whites with the remaining sugar until firm and fold into the curd mixture.

Pour into the prepared ramekins.

Place the molds on the juice pan of the oven and pour about 2 inches of hot water onto the baking sheet. Be careful not to get any water on the egg mixture. Bake in the heated oven for 20 to 25 minutes. Do not open the oven door beforehand, otherwise the soufflés will collapse!

Remove the ramekins from the oven and serve the soufflés immediately. Sprinkle with a little sugar if desired.

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