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Recipes

Lemon Soufflés with Boysenberries

By The Bon Appétit Test Kitchen and Kana Okada

5.0

(2)

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Recipe information

  • Total Time

    40 minutes

  • Yield

    4 Servings

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

Need to make a substitution?

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
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